Bite-size potato skins loaded with the best toppings!

Prep Time:  5 minutes   |   Cook Time:  1 hour, 5  minutes   |   Total Time:  1 hour, 10  minutes   |   Servings:  4

Ingredients:

Loaded Potato Skins

• 4 large russet potatoes
• 1 tablespoon  Carlini  Pure Olive Oil
• 1 teaspoon  Stonemill  Iodized Salt

Chili Cheese

• 15 ounces  Brookdale  Chili with Beans
• 2 cups  Happy Farms  Shredded Cheddar Cheese
• 1 cup  Friendly Farms  Sour Cream
• 2 bunches green onions, sliced

Directions:

1. Preheat oven to 350°.
2. Rinse potatoes and rub with oil and salt.
3. Bake for 40 minutes or until soft when pierced with fork.
4. Let cool for 5 minutes. Slice into ½-inch rounds and place on a baking sheet. Scoop out a small pocket from each potato, leaving a sturdy shell. Choose one of the fillings below.

Chili Cheese

Directions:

1. In a medium bowl, combine chili and cheese.
2. Divide evenly among potato pieces and bake for 15 minutes or until cheese is melted.
3. Top with sour cream and green onions.

Make the full Loaded Potato Skins

Recipe courtesy of Chef Alyssa,  ALDI Test Kitchen