Recipes
Chili Topped Potato Skins
An Adapted Recipe by Kitchen Kimberley
- 4 large baking potatoes
- 1 lb. ground buffalo, from The Wichita Buffalo Company
- ½ pkg. The Original Chili Bowl seasoning mix
Instructions
Scrub potatoes well, then prick 3 or 4 times using a fork. Bake in a preheated 400-degree oven for 45 minutes to 1 hour, depending on size. Meanwhile, prepare chili according to package directions, using ground buffalo. (Note: The seasoning packet is enough for 2 pounds of meat, so you only need to use half of the mix!).
Raise oven temperature to 450 degrees. When potatoes are cool enough to handle, cut them into quarters. Scoop flesh from skins, leaving about a 1/8-inch shell. (Reserve potato flesh for other use, such as baked potato soup!) Place skins on a foil-lined baking sheet, and brush melted butter on both sides. Bake until crisp, about 12 minutes.
Top potato skins with warm buffalo chili, and sprinkle with shredded cheese, if desired. Serve with plenty of Hiland sour cream, and enjoy!
Tip: For the best baked potatoes, bake them directly on the oven rack, without foil! When they are wrapped in foil, they actually ‘steam’ instead of ‘bake’.
Filed Under
- Appetizers, Dips and Snacks