Chili potato skins are a delicious, practical way to use leftover chili. After making a big pot of your favorite chili, bake some potatoes and turn the extra chili into hearty, twice-baked potato skins. This recipe is highly adaptable, simple to prepare ahead of time, and requires just a few basic ingredients.
Chili potato skins
This recipe transforms spoonable chili into a portable, hand-held meal: chili potato skins. They are ideal for using up leftovers, feeding a crowd, or prepping in advance for quick weeknight dinners. The flavors are comforting and familiar—potato, chili, sour cream, and cheddar—while still offering room for customization.
To make them, begin with a batch of chili you enjoy. You can use beef, turkey, vegetarian chili, or any recipe that yields a thick, flavorful mixture. Next, bake your potatoes until tender, scoop out the flesh while keeping a thin layer so the skins hold their shape, mix the potato flesh with sour cream and green onions, stir in the chili, spoon the mixture back into the skins, top with cheese, and bake until warmed through and the cheese is melted.
What potatoes should you use in twice baked potato with chili?
Russet potatoes are the classic choice because their skins are sturdy and their flesh is fluffy when baked. If you prefer a sweeter contrast, try sweet potatoes; their natural sweetness pairs nicely with spicy chili. For a lower-carbohydrate alternative, roasted acorn squash also works well as a vessel for the filling.
Are twice baked potato healthy?
Yes. Twice-baked potatoes prepared with real, minimally processed ingredients can be a balanced meal. Potatoes and sweet potatoes are higher in carbohydrates, so if you’re watching carbs consider using acorn squash or serving smaller portions. You can also adapt dairy choices—use plant-based sour cream and cheese for a dairy-free version.
What you’ll need for chili potato skins
- Russet potatoes (or sweet potatoes)
- Sour cream (or dairy-free alternative)
- Green onion, chopped
- Leftover chili (about 1 cup per 2 potatoes)
- Cheddar cheese, shredded (or vegan cheese)
How to make chili potato skins
- Preheat your oven to 350°F (175°C). Prick each potato several times with a knife and bake for about 60 minutes, or until tender when pierced with a knife.
- Allow potatoes to cool enough to handle, then slice each potato lengthwise. Carefully scoop out most of the flesh, leaving a thin layer next to the skin so the shells stay intact. Arrange the potato skins on a baking sheet lined with foil or parchment.
- In a bowl, mash the reserved potato flesh with sour cream and chopped green onion. Fold in the leftover chili until evenly combined. Spoon the mixture back into each potato skin half and top with shredded cheddar.
- Bake filled potato skins for 10–15 minutes, or until heated through and the cheese is melted and slightly golden. Serve hot.
How to reheat twice baked potatoes
To reheat leftovers, place the potato skins in a preheated oven at 350°F (175°C) for 10–15 minutes, or until warmed through. If you prep the potato skins in advance, wait to add the cheese and complete the final bake just before serving to keep them fresh and crisp.
Substitution ideas
- Swap russets for sweet potatoes for a sweeter flavor.
- Use roasted acorn squash halves for a lower-carbohydrate option.
- Make the recipe dairy-free by using canned coconut cream in place of sour cream and a vegan shredded cheese.
Sides that go really well with this meal
- Crisp green salad with seasonal ingredients
- Fresh corn salad or a light slaw to balance the richness
- Roasted or sautéd vegetables for added fiber and color
Notes
Pre-baking the potatoes ahead of time shortens preparation on the day you plan to serve them. If using chilled, pre-baked potatoes, add an extra 10–15 minutes to the final baking time to ensure they are heated through.
Nutrition (approximate)
Calories: 436 kcal • Carbohydrates: 55 g • Protein: 23 g • Fat: 16 g • Saturated fat: 7 g • Fiber: 29 g • Sodium: 128 mg
If you try this recipe, consider rating it or leaving a brief comment about how it turned out. These chili potato skins are forgiving, easy to scale up for a crowd, and a tasty way to make the most of leftover chili. Enjoy!
XO
Heather
*Originally published in February 2011. Updated December 2020.*