Crispy Chili Loaded Potato Skins

Why Make This Recipe

Crispy Chili Loaded Potato Skins are a delicious and fun dish that everyone loves. They combine the crispy goodness of baked potato skins with a tasty chili filling. Perfect for parties, game nights, or just a cozy dinner at home, these potato skins are sure to please. With layers of flavor and the option to customize with your favorite toppings, they make a great snack or appetizer.

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:

1. Preheat oven to 200°C. Pierce potatoes with a fork and place them directly on the oven rack. Bake for 45–55 minutes until tender. After baking, let them cool slightly, then halve lengthwise and scoop out the flesh, leaving a 0.5 cm shell.

2. Heat oil in a heavy pot to 185°C. Pat the potato skins completely dry. Fry in batches, starting skin-side down for 3–4 minutes; then flip and fry an additional 3–4 minutes until crisp and golden. Drain on a wire rack and season with salt while hot.

3. For extra crispiness, first fry potato skins at 165°C for 2 minutes, let them rest for 5 minutes, and then fry again at 190°C for 2–3 minutes.

4. 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.

5. Incorporate tomato paste and cook for 1–2 minutes until it darkens. Add crushed tomatoes and beef broth. Reduce heat and simmer for 15–20 minutes until thickened. If using beans, add them and simmer for 5 minutes more.

6. Preheat broiler to high. Arrange the fried potato skins on a baking tray. Fill each with 3–4 tablespoons of chili and top generously with shredded cheddar.

7. Broil for 2–3 minutes until the cheese is fully melted and bubbling. Remove from the oven and garnish with sour cream, sliced green onions, and pickled jalapeños as desired. Serve immediately.

How to Serve Crispy Chili Loaded Potato Skins

Serve Crispy Chili Loaded Potato Skins hot from the oven. They are great on their own, but feel free to offer a variety of toppings like extra sour cream, chopped cilantro, or hot sauce for those who like a kick. Pair them with a cold drink for the ultimate snack experience.

How to Store Crispy Chili Loaded Potato Skins

To store leftovers, let the potato skins cool completely. Place them in an airtight container and refrigerate. They are best consumed within 2-3 days. When you’re ready to enjoy, reheat them in the oven to regain their crispiness.

Tips to Make Crispy Chili Loaded Potato Skins

• Ensure the potato skins are completely dry before frying to achieve maximum crispiness.
• Fry in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy skins.
• Experiment with different cheeses or add toppings like avocado or olives for a twist.

Variations

You can customize these potato skins by using shredded chicken or turkey instead of ground beef. For a vegetarian option, try black beans or lentils in place of meat. You can also add different spices based on your taste preferences.

FAQs

Can I make these potato skins ahead of time?
Yes, you can prepare the potato skins in advance and store them in the fridge. Fry them just before serving for that crispy finish.

What type of potatoes work best?
Russet potatoes are ideal for this recipe due to their starchy texture, which helps make crispy skins.

Can I freeze Crispy Chili Loaded Potato Skins?
Freezing is not recommended because it can change the texture. It’s best to consume them fresh or stored in the refrigerator.