TEXAS CHILI POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Chunky chili, grated longhorn cheddar, chopped onion, sour cream and hot sauce
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
CHILI CHEESE DOG POTATO SKINS
Put one of our favorite summertime foods on potato skins with these hot dog chili cheese potato skins. Top with sour cream and diced scallions for garnish!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 45m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- Rub the outside of each of the clean and dried potatoes with 1 ½ tbsp. of the canola oil. Place on the prepared baking sheet. Bake for 30-40 minutes or until potatoes are fork tender. Allow the potatoes to cool until they can be handled.
- While the potatoes are cooling, cook the beef franks according to the package directions & then slice into rounds. Heat the chili according to the package directions. Set aside.
- Cut each potato in half lengthwise, and scoop out the inside of each potato half leaving a sturdy shell for the toppings. Brush the insides and outsides of the potato skins with the remaining 1 ½ tbsp. of canola oil. Place the skins face-down and bake for an additional 5-6 minutes to get the skins nice & crispy.
- Remove from the oven and then fill each potato skin with 3-4 slices of the beef franks, 1 ½ tbsp. of the heated hot dog chili, and about 1 ½ tbsp. of the shredded cheddar cheese. Return to the oven and bake an additional 3-4 minutes, or just until the cheese is melted & gooey.
- Serve immediately with your favorite chili cheese dog condiments on the side (onions, mustard, & coleslaw) & allow guests to top their own potato skins with the additional condiments, if desired.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILI CHEESE DOGS
This top dog is perfect for game day. With minimal ingredients (and time!) you can make a slightly spicy beef chili and keep it warm in a slow cooker on the warm setting. Double the recipe for a hungry crowd and serve with extra toppings, like chopped raw onions, relish or french-fried onions.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
- Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
- For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.
CHILI CHEESE 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, onion, garlic, ground beef, chili powder, cumin, salt, pepper, kidney bean, diced tomato, green chile, shredded cheddar cheese, sour cream, fresh cilantro
Provided by Julie Klink
Categories Sides
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425˚F (220˚C)
- On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
- In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
- Add the garlic and ground beef, breaking up the meat into the onions and garlic.
- Add the chili powder, cumin, salt, and pepper, and stir to combine.
- Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
- Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
- On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
- Brush the potato skins with the rest of the olive oil and season with salt and pepper.
- Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 45 grams, Fat 25 grams, Fiber 6 grams, Protein 29 grams, Sugar 5 grams
SUPER LOADED CHILI POTATO SKINS
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
- Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g
CHILI DOG BAKED POTATOES
These chili dogs are nestled in baked potatoes for a delicious and satisfying meal. They're perfect for a barbecue, but they're just as tasty any time of year! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in water, ketchup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-5 minutes, stirring occasionally. Cook hot dogs according to package directions., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. If desired, season with additional salt and pepper. , Place potatoes on a baking sheet. Place a hot dog on each potato. Spoon beef mixture over hot dogs; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes. Sprinkle with chopped onion and if desired, corn chips.
Nutrition Facts : Calories 689 calories, Fat 28g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 1132mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 38g protein.
More about "chili cheese dog potato skins recipes"
CHILI CHEESE DOG POTATO SKINS | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
Estimated Reading Time 3 mins
CHILI CHEESE POTATO SKINS - DELIGHTFUL E MADE
From delightfulemade.com
Reviews 5Servings 12Cuisine AmericanTotal Time 1 hr 30 mins
GAME DAY APP OF THE WEEK: CHILI CHEESE DOG POTATO …
From rachaelrayshow.com
Estimated Reading Time 50 secs
LARUE: CHILI-CHEESE POTATO SKINS THE PERFECT GAME-DAY SNACK
From lubbockonline.com
EASY BAKED CHILI CHEESE DOGS | THE RECIPE CRITIC
From therecipecritic.com
CHILI CHEESE DOG POTATO SKINS | RACHAEL RAY SHOW
CHILI CHEESE DOG POTATO SKINS - RECIPES LIST
From recipes-list.com
CHILI CHEESE DOG RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHILI-CHEESE DOG - MARTIN'S FAMOUS POTATO ROLLS AND …
From potatorolls.com
CHILI CHEESE POTATO SKINS - LEMON TREE DWELLING
From lemontreedwelling.com
CHILI 'N CHEESE POTATO SKINS - THE COOKING MOM
From thecookingmom.com
CHILI CHEESE DOGS (OVEN BAKED!) - THE COZY COOK
From thecozycook.com
BEST CHILI CHEESE POTATO SKINS - ONLY FOUR …
From gogogogourmet.com
BEST LOADED RANCH POTATO SKINS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RACHAEL RAY: CHILI CHEESE DOG POTATO SKINS RECIPE
From foodus.com
GREEN CHILI POTATO SKINS - THREE OLIVES BRANCH
From threeolivesbranch.com
CHILI POTATO SKINS (LEFTOVER CHILI IDEA) – FIT MAMA REAL …
From fitmamarealfood.com
CHILI CHEESE DOGS RECIPE FROM RACHAEL RAY | RECIPE
From rachaelrayshow.com
You'll also love