Chili Stuffed Potato Skins with Blue Cheese Greek Yogurt Dressing
Chili stuffed potato skins are baked to extra crispy and filled with hearty chili and topped with a tangy blue cheese Greek yogurt dressing.
Servings 8 servings
Calories 292kcal
Ingredients
FOR POTATO SKINS
- 4 to 5 potatoes
- olive oil
- salt
- black pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- ¼ teaspoon salt
FOR THE CHILI
- 1 pound ground beef
- 1 cup white onion
- ½ cup green bell pepper
- 2 and ½ tablespoons chili powder
- 1 clove garlic clove minced
- 1 medium bay leaf
- ½ teaspoon ground cumin
- 4 teaspoons jalapeno pepper
- 1 29-ounce can diced tomatoes with juice
- 1 15-ounce can tomato sauce
- 1 16-ounce can chili beans undrained
- salt and pepper to taste
BLUE CHEESE YOGURT DIP
- ¾ cup plain non-fat Greek yogurt
- ⅓ cup gorgonzola cheese
- ⅓ cup mayonnaise
- 1 small garlic clove minced
- 2 tablespoon skim milk or buttermilk
- ½ meidum lemon or lime, juiced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Cajun seasoning
- ½ teaspoon ranch dressing mix the dry seasoning
Instructions
HOW TO BAKE POTATOES
- Heat the oven to 425°F
- Scrub the potatoes clean: Scrub the potatoes with a brush under running water. Pat them dry.
- Drizzle olive oil over potatoes and run to coat
- Generously sprinkle the potatoes on all sides with salt and pepper.
- Prick the potatoes in a few places with the tines of a fork.
- Bake the potatoes: You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. I prefer to wrap each potato in aluminum foil to bake. Bake the potatoes for 45 to 55 minutes. Flip them over every 20 minutes. You can check them for doneness by piercing them with a fork. They will be done when the inside is completely soft when pricked with a fork.
HOW TO MAKE POTATO SKINS
- Cut potatoes in half lengthwise and scoop out the inside. Leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return them to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
CHILI
- In a large saucepan over medium-high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
BLUE CHEESE DIP
- For the Blue Cheese Dip, mix all ingredients together. Store in an airtight container in the refrigerator up to 3 days.
PUT IT TOGETHER
- Remove potato skins from oven. Spoon chili in each potato and top with blue cheese sauce. Return to the oven long enough to warm through, about 3 to 4 minutes.
Nutrition
Calories: 292kcal | Carbohydrates: 4g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 417mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
