Cincinnati Chili Potato Skins

Ingredients:

• 4 potatoes
• ToppingsCincinnati chili, kidney beans, finely chopped onion, shredded cheddar, and oyster crackers

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 each potato lengthwise into quarters and scoop out the flesh, leaving a 1/4-inch-thick skin.
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. Fill the rinds with your favorite toppings. To make cheese rinds, flip them over before adding the topping, sprinkle with 1 cup of grated cheddar, and bake for an additional 5 minutes.