Super Loaded Chili Potato Skins

SERVINGS: 8

INGREDIENTS

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15-ounce) can HORMEL® Chili with Beans
2 cups (8 ounces) shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions or 3 tablespoons chopped fresh chives

DIRECTIONS

Heat oven to 425˚F.

Scrub potatoes and pat dry. Pierce several times a fork; arrange on large baking sheet. Bake 45 minutes or until tender. Let stand 15 minutes or until cool enough to handle.

Slice each potato in half; scoop out flesh (reserve for later use), leaving ¼-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.

Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.

Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until heated through and cheese is melted. Top with sour cream and green onions or chives.