Super Loaded Chili Potato Skins

8 Potato Skins
Calories per Serving
Prep Time
Cook Time
Total Time
30 Minutes


  • 8 small potatoes
  • 2 (60 mL) tablespoons olive oil
  • Coarse salt and freshly ground pepper to taste
  • 1 (425 g) can STAGG® Chili
  • 2 cups (250 g) shredded sharp Cheddar cheese
  • ½ cup (115 g) sour cream
  • ½ cup (80 g) sliced spring onions or 3 tablespoons (9 g) chopped chives


  1. Heat oven to 220˚C. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving  shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  4. Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.