Loaded Chili Cheese Potato Skins
Ingredients
4
small baking potatoes, scrubbed
2 tbsp.
Kowalski's Unsalted Butter, melted
½ tsp.
kosher salt, plus more for finishing
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for finishing
¼ tsp.
Kowalski's Garlic Powder
¼ tsp.
Kowalski's Onion Powder
1 cup (approx.)
Chili Sauce or canned beef chili without beans
1 cup
finely shredded Cheddar cheese
6 strips
Kowalski's Uncured Bacon, cooked crisp and crumbled
- finely chopped fresh Italian parsley and snipped chives, for garnish
- sour cream, for serving
Directions
- Preheat oven to 425°.
- Poke each potato with a fork 5-6 times; place directly on the middle oven rack. Bake until a paring knife slides into the center without resistance (50-60 min., depending on size).
- Remove potatoes from oven; let cool until they are no longer too hot to handle (about 30 min.).
- Cut potatoes in half lengthwise; using a small spoon, scoop out the flesh, leaving a shell no more than ¼" thick (save fluffy potato filling for another use).
- In a small mixing bowl, combine melted butter, salt, pepper, garlic powder and onion powder; brush mixture evenly on inside and outside of potatoes.
- Place potatoes cut-side down on a parchment-lined baking sheet; bake at 425° for 15 min.
- Flip potatoes; bake until browned and crisp (about 5 min.).
- Fill each potato evenly with chili, cheese and bacon; return to the oven and bake until cheese is melted and bubbly (5-7 min.).
- Season with additional salt and pepper to taste; top with parsley and chives.
- Top with a dollop of sour cream; serve immediately.
