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Before you jump to Chili Cheese Potato Skins recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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One way to address this to begin seeing some results is to realize that you do not have to alter everything right away or that you need to altogether do away with certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to step by step switch to making healthier eating choices. As you get accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you used to. Like many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.
Evidently, it’s easy to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to chili cheese potato skins recipe. You can cook chili cheese potato skins using 11 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Chili Cheese Potato Skins:
- Get 6 small russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.)
- Prepare 1/4 cup extra virgin olive oil
- Get 1/2 tsp paprika
- Provide 1/2 tsp salt
- Get 1/4 tsp pepper
- Provide 1/4 tsp garlic powder
- Get 1 cup to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili)
- You need 2 cup shredded cheese (I like cheddar or pepper jack)
- Prepare 8 oz sour cream (will not use all)
- Use 1 Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut)
- Get 2 tbsp sliced green onions or chopped chives - for garnish
Instructions to make Chili Cheese Potato Skins:
- Scrub potatoes clean, poke a few holes in each with a fork or knife tip. Place in microwave and cook until fork tender, usually 12 minutes.
- Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside.
- When potatoes are done let cool until they are easy to handle. Gently slice potatoes in half lengthwise being careful not to tear the skins.
- Using a spoon carefully scoop flesh out of the center leaving behind about 1/4 in. intact on the skins. Again be careful not to tear the skins. (And let's not be wasteful. Save the scooped out flesh for another use like potato cakes, mashed potatoes or gnocchi.)
- Preheat oven to 450°F, brush each potato half with oil mixture, inside and out. Place skin side up on baking sheet. Bake for 10 minutes. Flip flesh side up so our little "wells" are ready to fill and bake another 10 minutes.
- Meanwhile reheat chili slightly in microwave. Warming the chili helps it spread out to fill the skins. Remove potato skins from oven. Fill each with about a tablespoon or so of chili (depends on how full you want them) and top with a small mound of cheese.
- Return to oven until cheese is melted, about 5 minutes. You can broil here, but only about 2 min for that and keep an eye on them so they don't burn.
- Remove from oven, top each with a dollop of sour cream, green onions/chives and bacon if desired. Eat and enjoy!
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