Print Recipe

Chili-Stuffed Potato Skins




  1. Heat oven to 425 degrees F.
  2. Wash and dry the potatoes, then pierce each several times with a fork. Microwave on HIGH for about 10 to 12 minutes, or until cooked through. Timing varies by microwave.
  3. Meanwhile, in a medium saucepan over medium-high heat, combine the olive oil, garlic, onion and jalapenos. Sauté until the onion just begins to get tender, about 5 minutes.
  4. Add the ground beef and sauté until browned, about another 5 minutes.
  5. Add the crushed tomatoes and refried beans, then mix well and reduce heat to low. Bring to a simmer, season with salt and pepper, then cover and reduce heat to just keep warm.
  6. Carefully cut the potatoes in half lengthwise, then use a spoon to scoop out the insides and place them in a large bowl. Leave about 1/4 to 1/2 inch of potato all around the skin. Arrange the potato skins on a baking sheet. Set aside.
  7. To the bowl of potatoes, add 1 cup of the Cheddar cheese, the ricotta and milk. Mix well, then season with salt and pepper. Set aside.
  8. Fill the potato skins almost to overflowing with the meat-and-bean mixture. Carefully spoon a bit of the potato-and-cheese mixture over the meat. Sprinkle each with some of the remaining Cheddar.
  9. Bake until the cheese melts and the mashed-potato topping just begins to brown, about 12 to 15 minutes.

Yield: 8 servings

Approximate values per serving: 452 calories, 26 g fat, 12 g saturated fat, 77 mg cholesterol, 31 g carbohydrates, 24 g protein, 466 mg sodium, 5 g fiber, 52 percent of calories from fat


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.