Savor the ultimate comfort food experience with our Loaded Baked Potato Skins. Begin by brushing medium Idaho russet potatoes with olive oil, sprinkling with kosher salt, and baking until golden and crisp. Load them up with a hearty scoop of HORMEL® Chili, a generous sprinkle of shredded cheddar cheese, and a flavorful dash of HORMEL® Real Bacon Bits. Finish with a dollop of sour cream and a sprinkle of chopped green onions for a mouthwatering medley of textures and tastes.
Ingredients
| 4 | medium Idaho russet potatoes |
| 1 | tablespoon olive oil |
| 1 | teaspoon kosher salt |
| 1 | (15‐ounce) can of HORMEL® Chili With Beans or No Beans |
| 1 | cup shredded cheddar cheese |
| ⅜ | cup HORMEL® Real Bacon Bits |
| ½ | cup sour cream |
| ¼ | fluid ounce chopped green onions |
Directions
Heat oven to 400°F.
Wash and scrub potatoes; pat dry. Place potatoes on aluminum foil‐lined baking sheet. Rub with oil and sprinkle with salt.
Bake 45 minutes or until potatoes pierce easily with a fork.
Let stand 10 minutes.
Cut potatoes in half lengthwise. Using a spoon, gently scoop out center of potato, leaving a ¼‐inch border on bottom and sides; careful not to tear or pierce sides or bottom. Reserve potato pulp for another use.
Spoon chili into potatoes. Top with cheese and bacon bits.
Bake 10 minutes or until heated through.
Top each potato with 1 tablespoon sour cream and sprinkle with green onions.