Description
Crispy Chili Loaded Potato Skins are indulgent and crunchy appetizers, filled with a delicious chili mixture and topped with cheese.
Ingredients
- 6 medium russet potatoes
- 2–3 litres neutral oil, for frying
- Salt, to taste
- 450 grams ground beef (80/20)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon tomato paste
- 240 millilitres crushed tomatoes
- 120 millilitres beef broth
- 1 can beans, optional (~400 grams)
- 180 grams shredded cheddar cheese
- 120 millilitres sour cream
- 3–4 green onions, sliced
- Pickled jalapeños, optional
Instructions
- Preheat oven to 200°C. Pierce potatoes with a fork and bake 45–55 minutes until tender. Cool slightly, halve, and scoop out flesh leaving 0.5 cm shell.
- Heat oil to 185°C. Pat potato skins dry. Fry skin-side down 3–4 minutes, flip 3–4 minutes until golden. Drain on wire rack and season with salt.
- Optional double-fry: Fry at 165°C for 2 min, rest 5 min, then fry 190°C for 2–3 min.
- In a skillet, brown ground beef. Add onion and cook until softened. Stir in garlic 1 min, then chili powder, paprika, cumin, salt, and black pepper 30 sec.
- Add tomato paste 1–2 min, then crushed tomatoes and beef broth. Simmer 15–20 min until thickened. Add beans 5 min if using.
- Preheat broiler. Arrange potato skins on tray. Fill each with 3–4 tbsp chili, top with cheddar. Broil 2–3 min until cheese melts.
- Garnish with sour cream, green onions, and pickled jalapeños. Serve immediately.
Notes
- Cool fried skins on wire rack to stay crisp.
- Ground beef can be substituted with turkey or plant-based alternative.
- Customize toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Bake, Fry, Broil
- Cuisine: American