Potato Skins with Chipotle Chili

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  • 10 mins Prep Time
  • 40 mins Cook Time
  • Medium Level

Recipe Description

Quick homemade chili scooped onto Potato Skins makes a hearty, spicy appetizer.

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Recipe Name
Potato Skins with Chipotle Chili
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  • 2 pkg (16 oz each) Farm Rich Loaded Potato Skins

    2 TBSP vegetable oil

    1 large onion, finely chopped

    1 green pepper, chopped

    1 can (14.5 oz) kidney beans, drained and rinsed

    1 TBSP finely chopped canned chipotle peppers in adobo sauce

    1 TBSP chili powder

    1 tsp ground cumin

    1/2 tsp salt

    1 can (28 oz) diced tomatoes

    2 TBSP finely chopped fresh cilantro


  1. Cook Potato Skins according to package directions.
  2. Meanwhile, heat oil in large saucepan set over medium heat; cook onion, pepper, garlic, chipotle, chili powder, cumin and salt for about 5 minutes until softened. Stir in tomatoes and beans; bring to simmer. Cook for 20 to 25 minutes or until thickened.
  3. Spoon chili into Potato Skins. Sprinkle with cilantro.
    • Substitute pinto beans, black beans or white beans for kidney beans if desired.
    • Freeze leftover chili to have handy for a last-minute quick dinner on the go.