Chili-Loaded Mini Potato Skins
Servings 12 mini potato skins
Equipment
- Baking Sheet
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 ⅛ 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.