Name: Crispy Chili Loaded Potato Skins
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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

Jump to Recipe·Print Recipe

Why Make This Recipe

Crispy Chili Loaded Potato Skins are a fun and delicious snack or appetizer. They combine crispy potato skins with hearty chili and cheese, making them perfect for parties, game days, or just a cozy night in. They are easy to prepare and are sure to please everyone at your table.

How to Make Crispy Chili Loaded Potato Skins

Ingredients:

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

Directions:

Preheat your oven to 200°C. Pierce potatoes with a fork and place them 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 for 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 for 2–3 minutes until cheese is fully melted and bubbling. Remove from the oven, garnish with sour cream, sliced green onions, and pickled jalapeños as desired. Serve immediately.

How to Serve Crispy Chili Loaded Potato Skins

Serve these loaded potato skins as a snack or appetizer at your next gathering. They go well with drinks and can be a fun, interactive dish for guests to enjoy. Just add your favorite toppings and let everyone dig in!

How to Store Crispy Chili Loaded Potato Skins

These potato skins are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or toaster oven until heated through, keeping the skins crispy.

Tips to Make Crispy Chili Loaded Potato Skins

Make sure to dry the potato skins thoroughly before frying to achieve maximum crispiness.
Use lean ground beef for a healthier option, or substitute with turkey or a meat alternative.
Feel free to load them with any toppings you like, such as avocado or different types of cheese.

Variation

You can customize your loaded potato skins by adding different types of meat, such as pulled pork or chicken. You can also make them vegetarian by using black beans and additional veggies instead of ground beef.

FAQs

1. Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon Gold or sweet potatoes; however, they may have different textures and flavors.

2. How do I make them vegetarian?
To make these loaded potato skins vegetarian, skip the ground beef and use beans or lentils and add more vegetables to your chili mixture.

3. Can I make them ahead of time?
You can prepare the chili ahead of time and store it in the fridge. Fry the potato skins fresh right before serving for the best texture.