Description
Delicious crispy potato skins filled with flavorful chili and topped with cheese, perfect for parties or game nights.
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 place them directly on the oven rack. Bake for 45–55 minutes until tender. Let them 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 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.
- For extra crispiness, 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.
- In a skillet, brown the ground beef over medium-high heat. Add diced onion and sauté until softened. Stir in garlic and cook for 1 minute. Blend in chili powder, smoked paprika, cumin, salt, and black pepper, cooking for 30 seconds until fragrant.
- Add tomato paste and cook for 1–2 minutes until darkened. Stir in crushed tomatoes and beef broth, reduce heat and simmer for 15–20 minutes until thickened. If using beans, add and simmer for 5 more minutes.
- 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 cheddar.
- Broil for 2–3 minutes until the cheese is melted and bubbling. Remove and garnish with sour cream, green onions, and pickled jalapeños if desired. Serve immediately.
Notes
Serve hot with a variety of toppings for a personalized twist. Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Baking and Frying
- Cuisine: American