Recipe courtesy of Food Network Kitchen
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Five-Way Chili Potato Skins
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
4
Level:
Easy
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
4
Level:
Easy

Directions

Toppings: Cincinnati-style chili, kidney beans, chopped onion, shredded cheddar and oyster crackers

How to Make Classic Potato Skins:

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Photograph by Karl Juengel/Studio D

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