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Before you jump to Chili Cheese Potato Skins recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won't be able to correct the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.
From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. A lot of it is simply using common sense.
We hope you got insight from reading it, now let's go back to chili cheese potato skins recipe. You can have chili cheese potato skins using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Chili Cheese Potato Skins:
- Provide 6 small of russet potatoes (about 3 in. long, select unblemished potatoes as we are using the skins.).
- Provide 1/4 cup of extra virgin olive oil.
- Use 1/2 tsp of paprika.
- Take 1/2 tsp of salt.
- Get 1/4 tsp of pepper.
- Use 1/4 tsp of garlic powder.
- Provide 1 cup of to 2 cup Chili (I use leftovers from when I make homemade, but you can use canned chili).
- Prepare 2 cup of shredded cheese (I like cheddar or pepper jack).
- Take 8 oz of sour cream (will not use all).
- Use 1 of Optional - crumbled bacon (or Oscar Mayer Selects real bacon bits for a shortcut).
- Take 2 tbsp of sliced green onions or chopped chives - for garnish.
Instructions to make Chili Cheese Potato Skins:
- Scrub potatoes clean, poke a few holes in each with a fork or knife tip. Place in microwave and cook until fork tender, usually 12 minutes..
- Meanwhile, in a small bowl combine olive oil, paprika, salt, pepper and garlic powder. Set aside..
- When potatoes are done let cool until they are easy to handle. Gently slice potatoes in half lengthwise being careful not to tear the skins..
- Using a spoon carefully scoop flesh out of the center leaving behind about 1/4 in. intact on the skins. Again be careful not to tear the skins. (And let's not be wasteful. Save the scooped out flesh for another use like potato cakes, mashed potatoes or gnocchi.).
- Preheat oven to 450°F, brush each potato half with oil mixture, inside and out. Place skin side up on baking sheet. Bake for 10 minutes. Flip flesh side up so our little "wells" are ready to fill and bake another 10 minutes..
- Meanwhile reheat chili slightly in microwave. Warming the chili helps it spread out to fill the skins. Remove potato skins from oven. Fill each with about a tablespoon or so of chili (depends on how full you want them) and top with a small mound of cheese..
- Return to oven until cheese is melted, about 5 minutes. You can broil here, but only about 2 min for that and keep an eye on them so they don't burn..
- Remove from oven, top each with a dollop of sour cream, green onions/chives and bacon if desired. Eat and enjoy!.
Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. I made these last night Outstanding I filled two with my homemade chili and loved it I made them on a rack in my convection over To me the key was to put the skins back in the oven. Our Chili Stuffed Potato Skins are a surefire crowd favorite at your next potluck. They also make a scrumptious game day appetizer that'll hit the spot before kickoff! Potato skins are roasted to crisp, tender perfection and stuffed with a mouthwatering chili mixture.
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