Chili-Loaded Mini Potato Skins
An easy party appetizer or football snack, cheese chili-loaded mini potato skins with crispy outer skins filled with spicy chili and topped with cheese, sour cream, and green onions.
I had a little bit of spicy chili leftover and a few baby yellow potatoes, so I combined the two and made this easy recipe for chili-loaded mini potato skins. They were easy to make and tasted fantastic, topped with sour cream, sharp cheddar cheese, green onions, and hot sauce. My kids and I devoured the tray of these potato skins in minutes and thought they were delicious and paired nicely with a simple butter lettuce salad.
Chili-Loaded Mini Potato Skins
Mini Potato Skins:
- 6 small baby potatoes
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
Toppings:
- 2 cups leftover spicy chili (or a can of store-bought), warmed
- Cheddar cheese, shredded, to taste
- Sour cream
- 2 green onions, sliced
- 1 tbsp fresh cilantro, chopped
- Hot sauce
Chili-Loaded Mini Potato Skins
Preheat the oven to 400 degrees.
Combine the baby potatoes with 1 tablespoon of olive oil, then season with sea salt and freshly cracked pepper to taste; toss to coat them evenly.
Place the potatoes on a small baking sheet.
Bake in the oven for 30-40 minutes, or until cooked through and they are fork-tender.
Remove from the oven and allow them to cool for 10 minutes until they are cool enough to handle.
Turn the oven up to 450 degrees.
Cut each potato in half lengthwise, then using a small spoon, scoop out the potato flesh from the center, leaving about 1/8 inch of the skin walls.
Reserve the potato flesh for another recipe, such as mashed potatoes or gnocchi.
Brush the remaining tablespoon of olive oil all over each potato half, then season the insides with sea salt and freshly cracked pepper, to taste.
Place the potato halves, cut side down, on the small baking sheet and bake for 10 minutes. Flip them over and continue baking for 10 minutes.
Remove from the oven and place a spoonful of warm chili in each potato skin.
Add a dollop of sour cream, sharp cheddar cheese, green onions, and cilantro.
Serve immediately. Enjoy.
Equipment
Ingredients
Mini Potato Skins:
- 6 small yellow potatoes
- 2 tbsp olive oil divided
- Sea salt and freshly cracked pepper to taste
Toppings:
- 2 cups leftover spicy chili or a can of store-bought, warmed
- Cheddar cheese shredded, to taste
- Sour cream
- 2 green onions sliced
- 1 tbsp fresh cilantro chopped
- Hot sauce
Instructions
- Preheat the oven to 400 degrees.
- Combine the baby potatoes with 1 tablespoon of olive oil, then season with sea salt and freshly cracked pepper to taste; toss to coat them evenly.
- Place the potatoes on a small baking sheet.
- Bake in the oven for 30-40 minutes, or until cooked through and they are fork-tender.
- Remove from the oven and allow them to cool for 10 minutes until they are cool enough to handle.
- Turn the oven up to 450 degrees.
- Cut each potato in half lengthwise, then using a small spoon, scoop out the potato flesh from the center, leaving about â…› inch of the skin walls.
- Reserve the potato flesh for another recipe, such as mashed potatoes or gnocchi.
- Brush the remaining tablespoon of olive oil all over each potato half, then season the insides with sea salt and freshly cracked pepper, to taste.
- Place the potato halves, cut side down, on the small baking sheet and bake for 10 minutes. Flip them over and continue baking for 10 minutes.
- Remove from the oven and place a spoonful of warm chili in each potato skin.
- Add a dollop of sour cream, sharp cheddar cheese, green onions, and cilantro.
- Serve immediately. Enjoy.
They are simple and mega yum!
They look awesome and I must give them a try.