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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!
Table of Contents
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
- 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.
- 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.
- 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.
- 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
Chili Potato Skins
Ingredients
- 2 russet potato
- 1/4 cup sour cream
- 2 tbsp green onion, chopped
- 1 cup leftover chili
- 2 tbsp sharp cheddar cheese, shredded
Instructions
- 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.
- 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.
- 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.
- Bake the chili potato skins for 10-15 minutes until heated through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.*
That looks CRAZY good!!! I imagine it would be great with sweet potatoes, too, as I do not have potatoes at the moment. I love how you can have an entire meal in itself.
It was amazing with sweet potatoes! I had sweet potato with mine and the hubs had the russet.
Isn’t it amazing how leftovers can taste SO good! Did you find with your chili that the flavors enhanced after it had been refrigerated?
Yeah it does seem to get better as left overs, must be why it’s such a large recipe too 🙂
I just dropped 140 bucks at Costco today- I have no willpower there 🙁
It adds up so quickly!
bookmarked!!! ahhh these are so comfort-foodie I can’t wait to make them!!!! I want them now =)
I usually shy away from twice baked potatoes at restaurants because the kind I’ve run across are usually made with bacon. I’ve never been a big fan of bacon. These potatoes, however, look marvelous! And I’ll bet no one would be the wiser that they have no meat or dairy!
Your potatoes look and sound wonderful! Great job with your budget!
Way to go with getting your food budget figured out! It is hard to do!
That potato sounds oh so yummy good! Love the chili and cheese in there 🙂
Your budget seems reasonable… hopefully it will work out for you at the end of the month.
That’s wonderful Heather! Glad you’re going to meet your budget goal. The chili stuffed potatoes are making me craving them. Your pictures are amazing and the recipe is great. I know hubby would love this. It looks divine.
Thanks Faith! I hope your hubs does 🙂
YUM!! What a great idea. My boyfriend would love these. I’ve never made twice baked potatoes, but I love eating them!
They were actually super simple to make!