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
Scale
- 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