Description
Delicious and crispy potato skins filled with hearty chili and cheese, perfect for parties or a cozy night in.
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 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, 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 for 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. Garnish with sour cream, sliced green onions, and pickled jalapeños as desired. Serve immediately.
Notes
Ensure potato skins are dry before frying for maximum crispiness. You can customize toppings according to preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Frying and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg