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chili potato skins
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5 from 1 vote

Chili Potato Skins

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!
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: chili, potato
Servings: 2
Calories: 436kcal
Author: Heather


  • 2 russet potato
  • ¼ cup sour cream
  • 2 tbsp green onion chopped
  • 1 cup leftover chili
  • 2 tbsp sharp cheddar cheese shredded


  • 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.
    how to make chili potato skins
  • Bake the chili potato skins for 10-15 minutes until heated through.
    chili potato skins


Pre-bake the potato to speed up the cook time for this meal.  If using chilled pre-baked potatoes, increase the warming time by 10-15 minutes to fully heat through.


Calories: 436kcal | Carbohydrates: 55g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 128mg | Potassium: 960mg | Fiber: 29g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 14mg | Calcium: 172mg | Iron: 2mg