Chili Cheddar Potato Skins

February in New England is a long short month. The cold, gray days often leave me looking for ways to bring a little excitement to the dinner table. This recipe was adapted from a friend from my food-blogging days. She always seemed to have just want I didn’t know I was craving for dinner. These chili cheddar potato skins are extremely customizable and extremely delicious! My version is filled with bean and vegetable chili, shredded cheddar-jack cheese, turkey bacon, and a smooth guacamole.

What is a potato skin, if not a blank canvas to create your own perfect bite? You can make these with your favorite chili recipe, braised meat, roasted vegetable, spicy pepperjack cream, salsa, or whatever creative idea you can dream up.

Here’s a few other combos to try:

Broccoli + cheddar + shredded chicken
Barbecue beef + baked beans + cheesy corn
Roasted vegetables + carmelized onions + gruyere cheese

Let me know what you’d fill your potato skins with!

Chili Cheddar Potato Skins with Smooth Guacamole

Bean and Veggie Chili
Approximately 4 servings

INGREDIENTS

1 jalapeno, ribs and seed removed, diced
2 cloves of garlic, minced
1 bell pepper, diced (any color)
1 quarter of a yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can petite diced no-salt added tomatoes (drain about halfway)
1 tablespoon ground chili powder
1 teaspoon ground cumin
Salt and Pepper
Extra virgin olive oil

INSTRUCTIONS
In a medium pot, heat about a tablespoon of olive oil at medium-high heat
Add in minced garlic and jalapeno and cook for 2 minutes, being careful not to burn the garlic
Add in onions and bell pepper, and cook 2-3 minutes until softened
Stir in chili powder, cumin, and salt and pepper
Add beans and tomatoes and stir
Bring to a boil and then reduce to low
Simmer until ready to serve

Potato Skins
Serves 2 (1 potato/person)

INGREDIENTS
2 Idaho potatoes scrubbed and dried
2 teaspoons canola oil
1/4 teaspoon salt
2 pieces turkey bacon
1/4 cup shredded cheddar-jack cheese

INSTRUCTIONS
Preheat the oven to 450 degrees
Stab the potatoes a few times with a fork and wrap in paper towels
Microwave on high for 13 to 15 minutes, until the potatoes are cooked through
Take out of the microwave and cool until the potatoes are easy to handle
Cut the potatoes in half lengthwise
Using a spoon, scoop all but 1/8 inch of the inside of the potato, being careful not to break the skin (save the potato flesh for another use)
Brush both inside and outside of potatoes with oil and sprinkle with salt
Put the potatoes, skin-side down, on a foil-lined baking sheet
Bake until skins are crisp and edges are golden brown, about 20 minutes
For the bacon, cook in a small skillet over medium heat, turning often, until crispy
Dice into small pieces

Smooth Guacamole
1 medium Haas avocado
Juice from 1/2 a lime
1/4 cup cilantro leaves (omit if it tastes like soap to you)
1/2 a scallion, thinly sliced
Diced jalapenos (optional, to taste)
Dash of salt and pepper

Roughly chop the cilantro, set aside
Squeeze the lime juice into a bowl
Cut open the avocado and add to the bowl with the lime juice
Using an avocado masher (or fork), mash until smooth
Stir in the cilantro, diced jalapenos and scallion
Season with salt and pepper

When the potato skins are done, remove from the oven and put on plates
Fill the skins with chili
Divide the cheese evenly among the four potato halves
Top with the turkey bacon
Spoon the smooth guacamole evenly over the four halves
Top with a few cilantro leaves for garnish