Chili Cheese Potato Skins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 12, 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!!!
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Cooking Level: Expert

Living In: Lyons, Illinois, USA
Reviewed: 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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Photo by petmom32

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA
Living In: Arab, Alabama, USA
Photo by Baking Nana
Reviewed: 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.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Dec. 23, 2006
These did not have that great of taste for all the work that you go through. Presentation is nice.
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Reviewed: Jun. 28, 2006
Loved it, I did add shredded cheese over the top. Family gave it an 8 out of 10.
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Reviewed: Oct. 31, 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!!
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Reviewed: Oct. 30, 2003
These are the best potato skins I've ever had, we ate them for a main dish.
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Photo by Lisa Rosburg

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA
Living In: Armstrong, Iowa, USA

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