why make this recipe

Crispy Chili Loaded Potato Skins are a fantastic treat for any occasion. They combine the comforting flavors of baked potatoes and hearty chili, making them a perfect appetizer or snack. The crispy texture of the potato skins adds an enjoyable crunch, while the chili filling brings warmth and flavor to every bite. Whether you’re hosting a party, watching a game, or just craving something delicious, these loaded potato skins will surely impress your friends and family.

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

how to serve Crispy Chili Loaded Potato Skins

Serve the Crispy Chili Loaded Potato Skins hot and fresh out of the oven. They are best enjoyed with a dollop of sour cream on top and a sprinkle of green onions. If you’re feeling adventurous, add some pickled jalapeños for an extra kick. These delicious snacks work great for gatherings, movie nights, or as a fun family meal.

how to store Crispy Chili Loaded Potato Skins

If you have any leftovers, store them in an airtight container in the refrigerator. They can last up to 2–3 days. To reheat, place them in the oven until heated through, or pop them in the microwave for a couple of minutes. However, note that the skins may lose some of their crispiness during reheating.

tips to make Crispy Chili Loaded Potato Skins

Make sure to dry the potato skins thoroughly before frying to achieve maximum crispiness.
Don’t skip the step of double frying the skins if you want them extra crispy.
Feel free to customize the chili filling with your favorite ingredients or spices to suit your taste.
For a vegetarian version, substitute the beef with lentils or mushrooms.

variation

You can try different toppings for your Loaded Potato Skins. Some great options include guacamole, pico de gallo, or a mix of sautéed vegetables. Experiment with cheese types as well, like pepper jack for a spicier flavor.

FAQs

Q: Can I make these potato skins ahead of time?
A: Yes, you can prepare the potato skins and the chili filling in advance. Just store them separately in the fridge and assemble just before serving.

Q: How do I make them spicier?
A: To add more heat, increase the amount of chili powder, or include fresh diced chilies or hot sauce in the chili filling.

Q: Can I bake the potato skins instead of frying them?
A: Yes! If you prefer a healthier option, brush the potato skins with olive oil and bake them at 200°C until crispy, about 15-20 minutes.