{eat me} Chili Cheese Potato Skins

This recipe completely screams LEFTOVERS!  And it is a perfect "in between" dinner.  Meaning - use your left over chili, and get a head start on tomorrow's dinner!

You'll Need:
Potatoes

Chili (Leftover, Fresh or Canned)

Cheese

I used two jumbo russet potatoes for this dinner (for me and the Mr.).  First you poke holes with a fork on all sides of your potato.  Then I nuked them in the microwave on a plate.  You want the potatoes to be soft so that you can easily scoop out the potato.  For my jumbos it took about 8 minutes, but it could take as little as 5 minutes, depending on your potato!  Trial and error works best.

Once the potatoes are cooled enough to handle, slice lengthwise.  Scoop out the potatoes and save for tomorrow night's dinner (possibly! maybe some pork chops and garlic mash - or even some ribeyes).Again, pending on your potato, you may want to quarter them (I did, for the jumbos).  Foil and spray a baking sheet with nonstick spray.  Place the potato skins on the sheet and bake for 10 minutes.

Take the skins out of the oven, and top with left over chili and cheese.  Put it back in the oven for 5 more minutes until the cheese melts.  (SIDENOTE:  I forgot to warm up my chili, so I left it in a little longer).

Enjoy with a light beer and a good comedy with your hubby or loved ones!

PS:  If you don't want to go through the hassle of making chili - but really want these skins - hello STAG's!! Canned chili would be a perfect substitute for this too!!

-Kel

Linking Here: Menu Plan Monday