Chef Tee’s Potato Skins with Chili
Serves 6 to 8
Prep time: 5 minutes; cooking time: 25 minutes

  • 8 large russet baking potatoes (bake day before and refrigerate)
  • ¼ cup canola oil
  • 1-to-2 cups favorite chili
  • 1-to-2 cups favorite cheese, shredded
  • Garnishes — sour cream, chopped green onions


  1. Preheat oven to 350°F.
  2. Remove cold potatoes from frig; cut each in half lengthwise.
  3. Use spoon to scoop out potato insides; leave about 1/4-inch potato on skin (discard leftover potato insides).
  4. Grease inside and outside of potato w/oil.
  5. Place greased potatoes, flesh-side up, on non-stick cookie sheet.
  6. Bake 20 minutes or until golden brown; cool.
  7. Fill each potato half with 2-to-3 Tbsps. chili; top w/cheese.
  8. Bake at 350°F until cheese melts.
  9. Garnish w/sour cream, onions.
  10. Enjoy!