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Chili Cheese Potato Skins- messy, cheesy and perfect for celebrating the big game! | Go Go Go Gourmet @gogogogourmet

Chili Cheese Potato Skins

Author Jacqueline


  • 6-7 Idaho potatoes baked
  • 1-14 oz. can Wolf chili
  • 2 cups shredded Mexican blend cheese
  • Sour cream for garnish


  • Preheat oven to 350F.
  • Scoop the insides of the potatoes out. Lay on a baking sheet covered with foil (for easy cleanup).
  • Spread 1-2 tsp cream cheese into the bottom of each potato well.
  • Spoon chili into each potato, dividing evenly among potatoes. Top evenly with shredded cheese.
  • Bake in preheated oven for 10 minutes, until chili is hot and cheese is bubbly and melted.
  • Top with sour cream, if desired.