Chili ‘n Cheese Potato Skins
6 baking potatoes
1/4 cup olive oil or melted butter
2 to 3 cups prepared warm chili
2 cups shredded Mexican blend or cheddar cheese
1 to 2 cups sour cream
2 to 3 tablespoons chopped cilantro or chives
Preheat oven to 400 degrees. Bake potatoes 40 to 50 minutes or until tender. Cut into quarters. Scoop out the insides, leaving 1/4-inch-thick shells. Brush both sides of potato skins with olive oil or melted butter. Place cut side up on a large foil lined baking sheet. Bake in a 425 degree F oven for 10 to 15 minutes or until crisp. Top each with a little chili and cheese and bake for another few minutes until cheese is melted.
Serve each with a little sour cream and cilantro and parsley on top. Makes 24 potato skins.
This is a great way to use leftover chili! You can use the pulp of the potatoes to make mashed potatoes.