Chili Loaded Potato Skins

Texas Chili Loaded Potato Skins

Looking for a crowd-pleasing party appetizer to serve at the big game? Check out this football fan favorite, Chili Loaded Potato Skins, stuffed with Texas style chili recipe and topped with sour cream, cheddar cheese and green onions! 
Course Appetizer
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Heather H. of Kitchen Concoctions:


  • For the potatoes:
  • 10-12 small Russet potatoes
  • 3-4 tablespoons olive oil
  • 1 teaspoon each Kosher salt and black pepper
  • --
  • For the chili:
  • 1 tablespoon canola or corn oil
  • 2 pounds ground chuck
  • 1 large yellow onion, diced
  • 2 jalapeno peppers, stemmed, seeded and minced
  • 3 cloves garlic, minced
  • 2-3 whole canned Chipotle chilies in adobo sauce, minced
  • 1 (12-ounce) can Texas lager or amber beer (beef broth may be substituted)
  • ½-1 cup low sodium beef broth, or additional beer
  • 1 ½ tablespoons ancho chili powder
  • ½ tablespoon ground cumin
  • ½ tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon each Kosher salt and black pepper
  • 1 tablespoon masa or cornmeal
  • 1 (15-ounce) can crushed tomatoes
  • --
  • For serving:
  • ½ cup grated cheddar cheese
  • ½ cup sour cream
  • 2 green onions sliced


  1. Preheat oven to 400 degrees F.

  2. Thoroughly scrub potatoes and pierce each potato several times with a fork. Brush each potato with oil and season with half of the salt and pepper. Wrap each potato individually with foil and place potatoes directly on the oven racks.
  3. Bake potatoes at 400° for 35-45 minutes or until tender. Cool potatoes slightly, remove foil and carefully cut each potato in half lengthwise. Using a spoon or melon baller, scoop out the potato pulp, leaving a thin layer of potato in the skin (save the cooked potato for another use).

  4. While potatoes bake, in a large, heavy bottomed pot or dutch oven, heat ½ tablespoon oil over medium-high heat. Add ground beef and cook for 5-6 minutes or until no longer pink; using a wooden spoon or metal spatula to break up meat as it cooks. Drain the cooked ground beef and set aside.

  5. To the same pot, heat remaining oil over medium-high heat. Add onions and sauté until translucent, about 3-4 minutes. Add minced jalapenos and cook for 2-3 minutes. Stir in garlic and Chipotle chilies, and cook for 1 minute.
  6. Increase heat to high and stir in beer and ½ cup beef broth. Cook for 2-3 minutes then reduce heat to low.
  7. Return cooked ground beef to the pot and stir in the spices, cornmeal and tomatoes. Simmer chili on low for 25 minutes or up to one hour, stirring occasionally, until chili has thickened. Add additional broth to chili, if needed as it cooks to thin the chili.

  8. Once chili is made and potatoes are baked and have the potato filling removed, line a large baking sheet with foil and spray with cooking spray. Place potato skins, skin side down, on baking sheet and brush with remaining oil. Season potato flesh with remaining salt and pepper. Bake potato skins in oven for 8-10 minutes or until golden brown and crispy.

  9. Remove potato skins from oven and top with warm chili and cheddar cheese. Return to oven and bake for 2-3 minutes to melt cheese. Serve potato skins immediately topped with sour cream and green onions.