Cincinnati Chili Potato Skins
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cincinnati Chili is served as an appetizer on crispy potato skins. Bake the potato skins (with or without cheese) following the step-by-step recipe and top with the filling—meat sauce and all the other toppings that go with Cincinnati Chili: canned kidney beans, chopped onions, shredded cheddar, and oyster crackers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 potatoes
- ToppingsCincinnati chili, kidney beans, finely chopped onion, shredded cheddar, and oyster crackers
We recommend
Recipes with similar ingredients: potato, meat sauce, Kidney beans, cheddar cheese
Cooking the dish according to the recipe:
- How to Make Classic Potato Skins:
Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut each potato lengthwise into quarters and scoop out the flesh, leaving a 1/4-inch-thick skin. - Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes.
- Fill the rinds with your favorite toppings. To make cheese rinds, flip them over before adding the topping, sprinkle with 1 cup of grated cheddar, and bake for an additional 5 minutes.
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