Ingredients
- 8 small (3 to 4 inches) russet potatoes
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper to taste
- 1 (15 ounce) can Hormel Chili With Beans
- 2 cups shredded sharp Cheddar cheese
- 1/2 cup sour cream
- 1/2 cup sliced green onions
Directions
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.
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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.
