Chili Potato Skins

Take your boring old potato skins to the next level by adding chili for an awesome appetizer or even a meal!

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These Chili Potato Skins are a fun and easy spin on more traditional potato skins.  They’re super easy to make, and oh-so-very delicious!  A huge-crowd please, they make for a great game day grub.  You can prep them ahead of time, and then pop them in the oven at the last minute!

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For the chili, I use one of these tried and true favorite recipes:

• Sweet & Spicy Chili for a Crowd
• Octoberfest Pumpkin Chili
• Slow Cooker Chuck Wagon Chili
• Crockpot Chicken Chili
• Leftover Turkey Chili

But, if you’re in a big rush, you could always used store-bought canned chili, too.

If you want to ‘kick it up a notch,’ you could add some crispy bacon to the top just after you melt the cheese.

Serve these with a little sour cream on the side, and you’ve got a great appetizer!

I love every single thing about these.  They’re just so delicious – I can’t wait for you to give them a try!

More Great Recipes

Next time, try one of these great game day recipes:

• Beef Queso Dip
• Cheesy Pepperoni Pizza Bombs
• Spicy Hot Wings
• Corn Muffin Chili Cups
• Chili Stuffed Peppers

And you can’t go wrong with these Cheesy Tater Tots with Bacon!

Related: Leftover Chili Recipes

Layered Taco Salad

Layered Taco Dip is great as an appetizer, party food, or casual Taco Tuesday meal.

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Buffalo Chicken Crescent Ring

Creamy, cheesy and loaded with chicken and buffalo sauce for the ultimate game day dip!

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Chili Potato Skins

Take your boring old potato skins to the next level by adding chili for an awesome appetizer or even a meal!

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Course: Appetizer

Cuisine: American

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

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Ingredients

• 6 large baking potatoes
• 1-1/2 cups shredded white and yellow cheddar cheese
• 3 cups chili
• Olive oil
• Kosher salt

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Instructions

• Preheat the oven to 450-degrees. Poke holes in the baked potatoes and rub with olive oil. Season with salt, then wrap in foil.
• Bake for 1 hour – gently test the potato for doneness using a fork. If tender, remove, if not, continue baking, checking every 15 minutes.
• Remove the potatoes and use an oven mitt and sharp knife to cut each potato in half. Allow to cool 15 minutes before scooping out some of the potato (leave a thin layer of potato in the skin).
• Preheat the oven to 375-degrees. Fill each of the potato skins with 1/2 cup of chili and 1/4 cup of cheese. Arrange the potato skins on a baking sheet and bake for 10-15 minutes until the cheese is melted. Serve immediately.

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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