Chili Cheese Potato Skins

Chili Cheese Potato Skins

7
RDHUTERA 0

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

1 h servings 241 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

7
  1. 8 Ratings

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Most helpful positive review

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

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

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!!

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 ins...

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

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

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

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 Hicko...

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 onl...