Russet potato skins, crispy and golden, brimming with HORMEL® Chili with Beans, are covered in a generous layer of cheddar cheese, dollops of creamy sour cream, and a shower of fresh green onions. Each bite is a tantalizing journey where the richness of chili meets the melty indulgence of cheese, all while the coolness of sour cream and the freshness of green onions take your taste buds on a delightful ride.
|small (3 to 4 inches) russet potatoes
|tablespoons olive oil
|Coarse salt and freshly ground pepper to taste
|(15-ounce) can HORMEL® Chili with Beans
|cups shredded sharp cheddar cheese
|fluid ounce sour cream
|fluid ounce sliced green onions or 3 tablespoons chopped fresh chives
Heat oven to 425ËF.
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.