Best Five Way Chili Potato Skins Recipes

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TEXAS CHILI POTATO SKINS



Texas Chili Potato Skins image

Provided by Food Network Kitchen

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce
  • 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.)

FIVE-WAY CHILI POTATO SKINS



Five-Way Chili Potato Skins image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 4

Number Of Ingredients 0

Steps:

  • 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.)

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • 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.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

ALL THE WAY POTATO SKINS



All the Way Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Steps:

  • Toppings: Deli-sliced corned beef, shredded Swiss cheese, grated horseradish and spicy mustard
  • 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 20 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.)

CINCINNATI CHILI 3, 4, OR 5 WAY



Cincinnati Chili 3, 4, or 5 Way image

Make and share this Cincinnati Chili 3, 4, or 5 Way recipe from Food.com.

Provided by PalatablePastime

Categories     Spaghetti

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 27

2 lbs lean ground beef
1 onion, chopped fine
1 celery rib, chopped fine
1/2 red bell pepper, chopped fine
6 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon granulated sugar
1 tablespoon mild paprika
2 teaspoons cocoa
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 (15 ounce) can tomato sauce
1 (10 ounce) can tomato puree
1 1/2 cups water (more or less)
16 ounces thin spaghetti or 16 ounces spaghettini, cooked al dente
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 large sweet onion, finely chopped
8 ounces sharp cheddar cheese, finely shredded
oyster crackers (optional)
hot pepper sauce (Frank's or Crystal preferred) (optional)

Steps:

  • In a large pan brown ground beef along with onion, celery, bell pepper, and garlic, breaking up meat as it cooks.
  • Drain any accumulated fat.
  • Add rest of ingredients to pan, mixing well.
  • Bring to a boil, then lower heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally.
  • Adjust consistency with water as needed.
  • Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed).
  • 3-Way: chili, spaghetti, and cheese.
  • 4-Way: a 3-Way plus onions or beans.
  • 5-Way: spaghetti, chili, onions, beans and cheese.
  • Chili spaghetti: spaghetti with chili.
  • Cheese coney: hot dog, bun, mustard, chili, and cheese.
  • Chili cheese sandwich: a coney minus the hot dog.
  • Cincinnati burrito: chili beans wrapped in a tortilla, topped with chili, onions, tomatoes, lettuce, cheese, sour cream, and black olives.
  • Cincinnati potato: baked jacket potato topped with chili, diced onions, beans and shredded cheddar cheese.
  • Chili-cheese fries: french fries topped with chili and shredded cheddar cheese.
  • Low-carb Coney: 3 small hot dogs (about 1 1/2 regular) in a bowl covered with chili and cheese.
  • Serve oyster crackers and hot sauce on the side (crackers doused with sauce) or as a topping, if desired.

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