Loaded Baked Potato Skins

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SERVINGS: 8 PREP TIME: 10 minutes TOTAL TIME: 1 hour, 5 minutes

1.Heat oven to 400°F.
2.Wash and scrub potatoes; pat dry. Place potatoes on aluminum foil‐lined baking sheet. Rub with oil and sprinkle with salt.
3.Bake 45 minutes or until potatoes pierce easily with a fork.
4.Let stand 10 minutes.
5.Cut potatoes in half lengthwise. Using a spoon, gently scoop out center of potato, leaving a ¼‐inch border on bottom and sides; careful not to tear or pierce sides or bottom. Reserve potato pulp for another use.
6.Spoon STAGG® chili into potatoes. Top with cheese and HORMEL® Real Bacon Bits, Pieces or Crumble.
7.Bake 10 minutes or until heated through.
8.Top each potato with 1 tablespoon sour cream and sprinkle with green onions.

1.Heat oven to 400°F.
2.Wash and scrub potatoes; pat dry. Place potatoes on aluminum foil‐lined baking sheet. Rub with oil and sprinkle with salt.
3.Bake 45 minutes or until potatoes pierce easily with a fork.
4.Let stand 10 minutes.
5.Cut potatoes in half lengthwise. Using a spoon, gently scoop out center of potato, leaving a ¼‐inch border on bottom and sides; careful not to tear or pierce sides or bottom. Reserve potato pulp for another use.
6.Spoon STAGG® chili into potatoes. Top with cheese and HORMEL® Real Bacon Bits, Pieces or Crumble.
7.Bake 10 minutes or until heated through.
8.Top each potato with 1 tablespoon sour cream and sprinkle with green onions.