Twice Baked Chili Cheese Potato Skins

 



4 medium russet potatoes

4 tablespoons melted butter

¼ cup sour cream

½ teaspoon salt

¼ teaspoon pepper

4 cups beef or turkey chili

2 cup shredded cheddar cheese

1 cup crumbled tortilla chips

8 oz. diced green chiles



Preheat the oven to 425 degrees. Scrub the potatoes and pierce each several times with a fork.


Place potatoes on a baking sheet lined with foil. Bake for 45-60 minutes or until the potato is fork tender and the skin is crisp.


Allow the potatoes to cool enough to handle.  Cut potatoes in half lengthwise and scoop the flesh out of the potato into a bowl leaving the skins intact.


Add melted butter, sour cream, salt and pepper to the bowl with the potato flesh.  Mash together using a hand mixer or potato masher until smooth.


Fill the potato skins evenly with the mashed potato mixture.  Place potatoes back onto the baking sheet and broil for 5-10 minutes or until the top of the potatoes are spotty brown. 


Top each potato with 2 -3 tablespoons of hot chili, sprinkle with cheddar cheese and top with tortilla pieces.  Garnish with diced green chiles. Serve. 


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