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Chili Mac Stuffed Potato Skins

Close-up of a baked potato skin overflowing with creamy Chili Mac Stuffed Potato Skins and melted cheddar cheese.
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A hearty recipe combining creamy macaroni and cheese with savory chili, baked inside crispy twice-baked potato skins.

Ingredients

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  • 4 large baking potatoes
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 small onion, chopped
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces elbow macaroni
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese, plus extra for topping
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup shredded Monterey Jack cheese
  • 2 green onions, sliced, for garnish
  • Sour cream, for serving

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Scrub the potatoes clean and prick them several times with a fork. Bake directly on the oven rack for 50 to 60 minutes, or until the skins are crisp and the insides are tender.
  2. While potatoes bake, prepare the chili base. Brown the ground meat and chopped onion in a large skillet over medium heat. Drain any excess fat.
  3. Add the rinsed beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally. Set aside.
  4. Cook the macaroni according to package directions until al dente. Drain well.
  5. Prepare the cheese sauce. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Gradually whisk in the milk until the mixture thickens slightly. Remove from heat and stir in the 1/2 cup of cheddar cheese until melted and smooth.
  6. Combine the cooked macaroni with the cheese sauce. Stir in the Monterey Jack cheese.
  7. Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Scoop out the flesh, leaving about a 1/4 inch shell. Place the potato shells on a baking sheet.
  8. In a bowl, mix about 2/3 of the prepared chili with 2/3 of the macaroni and cheese mixture. Taste and adjust seasoning if needed.
  9. Spoon the chili mac mixture evenly into the potato shells. Top each skin with a spoonful of the remaining plain chili and a sprinkle of extra cheddar cheese.
  10. Return the stuffed skins to the 400 degrees Fahrenheit oven and bake for 10 to 15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
  11. Remove from the oven. Top with sliced green onions and serve immediately with a dollop of sour cream.

Notes

  • For crispier skins, lightly brush the outside of the raw potatoes with oil and sprinkle with salt before the initial baking.
  • You can use high-quality canned chili to save time, but adjust seasonings to your preference.
  • If the chili mac mixture seems too wet, add one tablespoon of breadcrumbs before stuffing the skins.

Nutrition

Find it online: https://spoonswirl.com/chili-mac-stuffed-potato-skins-recipe/