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finished potato skins on a black plate

Crispy Chili-Loaded Potato Skins

Russet potatoes baked until tender, hollowed out and deep-fried until golden and crispy, then loaded with homemade beef chili, melted cheddar cheese, sour cream, and green onions for the ultimate game day appetizer
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Ingredients
  

The Potato Skins:

  • 6 medium russet potatoes
  • 2-3 qt neutral oil for frying
  • Salt to taste

For the Chili:

  • 1 lb ground beef 80/20
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp tomato paste
  • 1 cup crushed tomatoes
  • ½ cup beef broth
  • 1 can beans optional

Assembly:

  • 1½ cups shredded cheddar
  • ½ cup sour cream
  • 3-4 green onions sliced
  • Pickled jalapeños optional

Instructions
 

  • Preheat oven to 400°F. Pierce potatoes with fork and bake directly on oven rack 45-55 minutes until tender. Cool slightly, halve lengthwise, and scoop out flesh leaving ¼-inch shell.
  • Heat oil in heavy pot to 365°F. Pat potato skins completely dry. Fry in batches skin-side down 3-4 minutes, flip and fry 3-4 more minutes until golden and crispy. Drain on wire rack and salt immediately.
  • For double-fry: First fry at 325°F for 2 minutes, rest 5 minutes, then fry at 375°F for 2-3 minutes.
  • Brown ground beef in skillet. Add onion and cook until soft. Add garlic and cook 1 minute. Stir in spices and cook 30 seconds.
  • Add tomato paste and cook 1-2 minutes until darkened. Add crushed tomatoes and broth. Simmer 15-20 minutes until thickened. Add beans if using and cook 5 more minutes.
  • Preheat broiler to high. Arrange fried skins on baking sheet. Fill each with 3-4 tbsp chili and top with shredded cheese.
  • Broil 2-3 minutes until cheese melts and bubbles. Top with sour cream, green onions, jalapeños, and hot sauce. Serve immediately.

Notes

Dry skins thoroughly before frying to prevent splattering
Don't overcrowd - fry in batches of 3-4 for best results
Save scooped potato flesh for mashed potatoes
Chili can be made 2 days ahead and reheated
For crispy bacon topping, cook and crumble 6 strips
Pepper jack cheese adds spicy kick
Skins can be baked and hollowed 2 days ahead, then fried fresh
Leftover fried skins recrisp in 400°F oven for 8-10 minutes