Sunday, January 10, 2010

Chili Cheddar Potato Skins

When I'm feeling stuck for dinner ideas, I pull up my google reader and search for interesting dishes. A few weeks ago I saw a delicious looking post from my friend Amy over at Playing House. I love a good potato skin, but I don't like that they are usually just full of greasy bacon, cheese, and topped with extra fatty sour cream. Amy whipped up a healthier baked version filled with turkey bacon, broccoli, cheddar, and a rich and smooth avocado cream.

Cooked broccoli is not on our list of favorite foods, so I decided to take Amy's inspiration and create my own version. To make a heartier meal I filled the potato skins with bean and veggie chili, shredded cheddar-jack cheese, turkey bacon, and a smooth guacamole. We love cilantro, but you can leave it out if it's not your thing I'd put these up against any restaurant potato skin - they were that good.

The method for making the potatoes was so easy and I'm a little upset that I never thought of it before. We used the leftover potato guts for cheesy mashed potatoes served as a side dish to the leftover chili.

To make this efficiently, put the potatoes in the microwave first, and make the chili while they are cooking. While the potatoes are in the oven, you can make the guacamole.

Chili Cheddar Potato Skins with Smooth Guacamole
Bean and Veggie Chili
Approximately 4 servings
1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can petite diced no-salt added tomatoes (drain about halfway)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Adapted from Amy at Playing House (who adapted from Ellie Krieger)
Serves 2 (1 potato/person)
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon
1/4 cup shredded cheddar-jack cheese

Preheat the oven to 450 degrees
Stab the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato guts for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes

For the bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Smooth Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
1/4 cup cilantro leaves
1/2 a scallion, thinly sliced
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro and scallion
Season with salt and pepper

When the potato skins are done, remove from the oven and put on plates
Fill the skins with chili
Divide the cheese evenly among the four potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish

Prep Time: 10-15 minutes
Total Cook Time: 30-ish minutes
Chili pot, baking sheet, small skillet, cutting board and knife, bowl, avocado masher (or fork), serving utensils


  1. I made the chili potato skins today. Haven't combined them yet but the chili is very good on it's own.

  2. I made the chili potato skins today. Haven't combined them yet but the chili is very good on it's own.


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