Description
Crispy Chili Loaded Potato Skins are a delectable appetizer featuring crunchy potato shells filled with a flavorful chili mix, topped with melted cheese, sour cream, and green onions.
Ingredients
Scale
- 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 (approximately 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 place directly on the oven rack. Bake for 45–55 minutes until tender. Allow to cool slightly, then halve lengthwise and scoop out the flesh, leaving a 0.5 cm shell.
- Heat oil in a heavy pot to 185°C. Pat potato skins completely dry. Fry in batches, starting skin-side down for 3–4 minutes; flip and fry an additional 3–4 minutes until crisp and golden. Drain on a wire rack and season with salt while hot.
- For extra crispiness: First fry potato skins at 165°C for 2 minutes, let rest for 5 minutes, then fry again at 190°C for 2–3 minutes.
- In a skillet over medium-high heat, brown the ground beef thoroughly. Add diced onion and sauté until softened. Stir in minced garlic and cook for 1 minute.
- Blend in chili powder, smoked paprika, cumin, salt, and black pepper, cooking for 30 seconds until fragrant.
- Incorporate tomato paste and cook 1–2 minutes until darkened. Add crushed tomatoes and beef broth. Reduce heat and simmer 15–20 minutes until thickened. If using beans, add and simmer for 5 minutes more.
- Preheat broiler to high. Arrange fried potato skins on a baking tray. Fill each with 3–4 tablespoons chili and top generously with shredded cheddar.
- Broil 2–3 minutes until cheese is fully melted and bubbling. Remove from oven, garnish with sour cream, sliced green onions, and pickled jalapeños as desired. Serve immediately.
Notes
- Ensure potatoes are fully cooked before scooping out the flesh.
- Frying the potato skins at different temperatures can enhance crispiness.
- Feel free to adjust spice levels according to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 loaded potato skin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg