Deckhand's Loaded Baked Potato Skins

For the Deckhand's Loaded Baked Potato Skins

Scoop carefully to maintain a sturdy 1/4-inch potato shell for holding the hearty filling.

Ingredients

• 4 medium Idaho Russet Potatoes
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1 15-oz can Chili With Beans
• 1 cup Shredded Cheddar Cheese
• 0.38 cup Real Bacon Bits
• ½ cup Sour Cream
• ¼ cup Chopped Green Onions

Instructions

1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
2. Wash and scrub Idaho Russet Potatoes, then pat dry.
3. Rub potatoes with Olive Oil and sprinkle with Kosher Salt.
4. Place potatoes on the prepared baking sheet and bake for 45 minutes, or until they pierce easily with a fork.
5. Remove from oven and let stand for 10 minutes to cool slightly.
6. Cut each potato in half lengthwise to create 8 halves.
7. Gently scoop out the center of each potato half with a spoon, leaving a 1/4-inch border on the bottom and sides. Reserve potato pulp for another use.
8. Spoon Chili With Beans evenly into the potato shells.
9. Sprinkle Shredded Cheddar Cheese and Real Bacon Bits over the chili in each potato.
10. Return to the oven and bake for 10 minutes, or until the chili is heated through and the cheese is melted.
11. Top each potato skin with 1 tablespoon Sour Cream and a sprinkle of Chopped Green Onions.
12. Serve hot as a savory appetizer or snack.

Prep: 10 min • Cook: 55 min • Wait: 10 min