Chili Cheese Potato Skins Recipe -
Chili Cheese Potato Skins Recipe
  • READY IN 1 hr

Chili Cheese Potato Skins

Recipe by  

"Fried potato skins are stuffed with a cheesy beef mixture and mashed potatoes, and seasoned with chili powder."

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Ingredients Edit and Save

Original recipe makes 20 stuffed skins Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. In a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. Turn and rearrange potatoes for even cooking every few minutes.
  2. Heat oil in a large, heavy skillet or deep-fryer to 375 degrees F (190 degrees C). Cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. Place scooped out potato in a medium bowl, and mash together with margarine and salt. Set aside.
  3. Fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. Drain on paper towels.
  4. Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. Mix in chili seasoning and processed cheese. Cook and stir until cheese is melted.
  5. Stuff potato skins with the ground beef mixture, and top with mashed potato mixture. Sprinkle the tops with chili powder. Arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.
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  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

These were good- I followed the recipe exactly the first time, the second time I added paprika and 2 TBS of the processed cheese to the mashed potato mixture- fabulous!!

Most Helpful Critical Review
Dec 23, 2006

These did not have that great of taste for all the work that you go through. Presentation is nice.


8 Ratings

Jun 24, 2012

Hubby loved these - so why 4 stars not 5. I don't like the frying step and it isn't needed. I did a couple of things differently. I microwaved the potatoes - let cool and scooped out the insides - then sprayed the skins with cooking spray and into a 400 degree oven for 10 minutes to get crispy. The meat & chili seasoning needs to have some water added and then cooked together. I used Kraft slices, as that is what I had on hand. (Cheddar or Jack would work well too.) I put a slice on the inside of each skin and then mixed some with the chili meat and then some on top. Mashed the taters with butter and milk, sprinkled with paprika.

Jun 28, 2006

Loved it, I did add shredded cheese over the top. Family gave it an 8 out of 10.

Oct 31, 2003

These are the best potato skins I've ever had, we ate them for a main dish.

May 21, 2013

This was just okay until I started adding my own twist. This meat was suppose to be "chili" but not much chili flavor. I added one large garlic clove, a heaping tablespoon of Oscar Meyer Hickory smoked Real bacon bits, one heaping tablespoon of ketchup; cayenne pepper, black pepper and oregano to taste. Since it needed to simmer for a few minutes to absorb the flavor, I added chicken stock. I did not fry the potato skins, I baked them for a few minutes. I also added fresh chopped scallions to the top once it was done baking. Much better. Now it's five stars!!!

Mar 12, 2013

This was fantastic!!! I follwed a fellow reviewer and added shredded cheese to tops before baking and also baked with cooking sprayed skins instead of frying. Turned out sooo good! There was only three of us and we ate all of them! no leftovers! In my house you know thats a keeper!!!


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 499 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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