Which do you enjoy more:
A) Watching football
B) Eating the food typically served during football games 
If you answered “B”, we are going to be fast friends.
I went to a school where the football team was somewhat of a big deal (to us, anyway). My fondest college memories took place tailgating on Saturday mornings, crushing multiple cans of lukewarm Keystone Light before 10 AM, eating Doritos for breakfast by the fistful…(clearly this was not my theme song during my college years). Anyway, spoiler alert, I like tailgating more than the game itself.
I may not be in college anymore, but I still like a nice food and drink spread to get me through the excruciating number of hours I’m forced to sit in front of the television on any given Sunday. The Super Bowl is fast approaching so I’m already on top of what I’ll be serving to my guests; I wanted a typical game day snack that was vegetarian/vegan but still appealing to our meat-eating friends. Enter potato skins. Chili stuffed potato skins, to be exact. The skins are perfect crispy vessels for hearty chili, creamy avocado, and spicy Pepperjack cheese. If you can exert some self control and not eat the entire batch, your guests (meat lovers included) will be raving for days – nay, weeks – about these guys. They are also really cheap to put together, making this quite the affordable tailgate snack.
PrintFootball Recipe – Chili Stuffed Potato Skins
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
Description
These chili stuffed potato skins are crispy, hearty, and topped with creamy avocado and spicy Pepperjack cheese, making them a perfect vegetarian snack for game day.
Ingredients
- 2 large russet (baking) potatoes, scrubbed clean and patted dry
- 1 teaspoon extra virgin olive oil
- 1 can of Trader Joe’s Organic Vegetarian Chili or other chili
- 1 cup shredded Pepperjack cheese
- 1 avocado, diced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Coat the baking potatoes lightly with the olive oil and place them directly on the oven rack. Bake for 1 hour and 10 minutes, or until the potatoes are baked through and the skins are crisp.
- Remove the potatoes from the oven and let them cool until they can be handled safely.
- Once cooled, cut each potato in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato on the skin to create a sturdy shell.
- Season the potato skins with salt and pepper to taste.
- Fill each potato skin with a generous amount of chili, then top with shredded Pepperjack cheese.
- Return the stuffed potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced avocado. Serve immediately.
Notes
These potato skins are a great vegetarian option that will satisfy even meat lovers. You can prepare the potato skins ahead of time and fill them just before baking for a quick assembly. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato skin
- Calories: 350
- Sugar: 3
- Sodium: 750
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 25
I want to try your potatoes with chili… They look good…