Loaded Chili Potato Skin Recipe - Made with Fire & Spice Hot Sauce from Peppers.com

Ingredients:

• 8 small (3 to 4 inches) russet
• Coarse salt and freshly ground pepper to taste
• 1 (15 ounce) can HORMEL® Chili With Beans
• Fire & Spice Hot Sauce, to taste
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup sliced green onions

Directions:

1. Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
4. Spoon chili into potato shells; top with Fire & Spice Hot Sauce & cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Check out all of our great sauces and spices at www.Peppers.com