Chili Potato Skins

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Just a packet of chili seasoning adds a delicious twist to this classic favourite!

24 wedges
1 cup (8 ounces) sour cream
1 package (about 1.75 ounces) chili mix, divided
6 russet potatoes
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
8 slices bacon, cooked and crumbled
2/3 cup seeded and finely chopped tomato
2 tablespoons , finely chopped green onion
1 cup (4 ounces) finely shredded cheddar cheese
Associated Recipes:

Preheat oven to 425°F. Combine sour cream and 1 tablespoons of chili seasoning mix in small bowl. Cover and chill 1 hour.

Scrub potatoes and prick with fork. Bake for 40 to 45 minutes or until tender; cool. Cut each potato lengthwise into 4 wedges. Scoop out the inside of each potato wedge. Discard the pulp. Or cover and chill for another use.

Combine oil and remaining seasoning in small bowl. Brush the insides of potato wedges with oil mixture. Place the wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomatoes, green onions and cheese. Bake for 10 to 12 minutes or until cheese melts and potatoes are heated through. For crispier wedges, broil for an additional 1 to 2 minutes. Serve with sour cream mixture.

Total Time
Bake Time 1 hour + 12 minutes
Nutritional Facts
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