Super Loaded Chili Potato Skins - Stagg Chili

Name: Super Loaded Chili Potato Skins - Stagg Chili
Ingredients: 8 small potatoes; 2 (60 mL) tablespoons olive oil; Coarse salt and freshly ground pepper to taste; 1 (425 g) can STAGG® Chili; 2 cups (250 g) shredded sharp Cheddar cheese; ½ cup (115 g) sour cream; ½ cup (80 g) sliced spring onions or 3 tablespoons (9 g) chopped chives; Heat oven to 220˚C. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.; Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving shell. Brush inside and outside of each potato half with oil; season with salt and pepper.; Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.; Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

staggchili.co.uk

Super Loaded Chili Potato Skins topped with cheese, sour cream, and spring onions—8 servings in 30 minutes! Perfect for a satisfying snack or meal.

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Ingredients

8 small potatoes
2 (60 mL) tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (425 g) can STAGG® Chili
2 cups (250 g) shredded sharp Cheddar cheese
½ cup (115 g) sour cream
½ cup (80 g) sliced spring onions or 3 tablespoons (9 g) chopped chives
Heat oven to 220˚C. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.