Chili Potato Skins (Leftover Chili Idea)

Chili potato skins are a fun and delicious way to use up leftover chili! Once you’ve made a batch of your favorite chili, bake up some potatoes and transform your extra chili into twice baked potatoes with chili! They are super customizable and easy to prep in advance! Plus, you only need 5 ingredients for this meal!

Chili potato skins

If you’ve been on the looking for leftover chili recipes, this is one to try! We’re turning chili, that you’d normally enjoy with a spoon, into a portable chili potato skin!

The first step is to make your favorite chili (I suggest this easy beef chili recipe or paleo turkey chili recipe– they make big batches!).

Next, bake your potatoes.

Lastly, mix all the ingredients together, stuff it into your potato skin, warm and enjoy!

You can make a ton at one time, simply increase the recipe within the recipe card below.

What potatoes should you use in twice baked potato with chili?

The recipe calls for russet potatoes, which work really well.

Baking a sweet potato is another delicious option. The sweetness from the sweet potato pairs really well with the bit of heat from the chili.

Are twice baked potato healthy?

Yes! Twice baked potatoes are filled with real food and doesn’t include overly processed ingredients.

Potatoes (and sweet potatoes) are higher carbohydrate foods.

If you’re looking for a lower carbohydrate option, you could totally change it from potato skins and stuff the chili in a roasted acorn squash for a lower carbohydrate option.

What you’ll need for chili potato skins

• russet potatoes
• sour cream
• green onion
• leftover chili
• cheddar cheese

How to make chili potato skins

1. Preheat your oven to 350 degrees F.  Prick the potato a few times with a knife.  Bake for 60 minutes, or until soft and a knife easily pricks into the potato.
2. Allow to cool to the touch, then slice the potato in half (length ways).  Carefully scoop out the potato flesh, leaving a tiny layer near the skin.  You want to try and keep your skin in tact since you’re turning it into a potato skin to stuff. Place the potato skins on a baking sheet lined with foil or parchment paper.
3. Mash together the potato flesh with the sour cream and green onion.  Stir in the chili.  Once your mixture is ready spoon into the potato skin halves.  Top with cheddar cheese.
4. Bake the chili potato skins for 10-15 minutes until heated through.

How to reheat twice baked potatoes

Once you’ve made the recipe, here’s how you reheat leftovers. Simply warm the twice baked potatoes with chili in the oven at 350 degrees F for 10-15 minutes.

If you are prepping the potato skins in advance, I suggest to wait on the final step 4 until you plan to enjoy them.

Substitution ideas

• Instead of using russet potatoes, use sweet potatoes
• Use acorn squash for a lower carbohydrate option
• To keep this recipe dairy free, use a vegan cheese and substitute the sour cream for canned coconut cream

Sides that go really well with this meal

• Cranberry hazelnut kale salad with turmeric dressing
• Mexican street corn salad
• Healthy zucchini cakes

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out! Be sure to tag me @fitmamarealfood if you share on Instagram!

XO

Heather

*Originally published in February 2011. Updated December 2020.*