6-7 medium Russet baking potatoes
2 cups chili (canned or homemade)
2 cups shredded Mexican cheese blend
1/2 cup cream cheese, softened
sour cream, to garnish
2 green onions, chopped, to garnish
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil, and arrange potatoes evenly on the tray. Place in the oven and bake until potatoes are fork-tender, about 45-50 minutes.
Once baked, remove from the oven and allow to cool until you can handle them. Leave the oven at 350 F.
Cut the potatoes in half, length-wise. Using a spoon, scoop out 3/4 of the potato flesh, leaving some still around the edges.
Spread a thin layer of cream cheese along the bottom of the potato to act as a sealant so the skins don't leak!
Carefully distribute the chili evenly inside each potato skin, filling them up about 80% of the way.
Top each potato skin with a healthy portion of shredded Mexican cheese blend.
Arrange the skins again on a foil-lined baking sheet, and place back in the oven until the edges start to brown and the cheese has melted and become bubbly, about 5 minutes.
Remove skins from the oven and arrange on a serving dish. Garnish with a sour cream drizzle and/or a handful of chopped green onions. Serve hot, immediately.
Pro-tip: Don't throw away the scooped out potato! Use it in other recipes like a creamy potato soup or fluffy potato gnocchi.
Pro-tip: Be careful not to pierce the bottom of your skins while scooping and filling them!
Pro-tip: You can also substitute a sharp shredded cheddar cheese instead of the Mexican blend.
