Description
Crispy Chili Loaded Potato Skins are a delightful appetizer combining the comforting flavors of baked potatoes and hearty chili, perfect for any occasion.
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
Instructions
- Preheat oven to 200°C. Pierce potatoes with a fork and bake directly on the oven rack 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 and fry in batches for 3–4 minutes skin-side down; flip and fry an additional 3–4 minutes until crisp and golden. Drain on a wire rack and season with salt.
- For extra crispiness: Fry at 165°C for 2 minutes, let rest for 5 minutes, then fry at 190°C for 2–3 minutes.
- In a skillet over medium-high heat, brown 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.
- Add tomato paste and cook 1–2 minutes until darkened. Incorporate 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 with shredded cheddar.
- Broil 2–3 minutes until cheese is melted and bubbling. Garnish with sour cream, sliced green onions, and pickled jalapeños if desired. Serve immediately.
Notes
For maximum crispiness, ensure potatoes are patted dry before frying. Substitute beef for lentils or mushrooms for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Frying and Broiling
- Cuisine: American