Potato Skins with Texas Chili

Ingredients:

Potato peels

• 4 large Russet Burbank potatoes

Toppings

• Chunky chili sauce, shredded cheddar, chopped onion, sour cream and hot sauce

Preparation:

1. How to Make Classic Potato Skins:
   
   Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut the potatoes into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
2. Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes.
3. Add the meat chili, sprinkle with green onions, drizzle with hot sauce and serve with sour cream.
   
   For cheese rinds, turn the baked skins over, sprinkle with 1 cup of grated cheddar and bake for another 5 minutes.