Loaded potato skins are a bar favorite, but they are almost always topped with bacon, and so off limits at least for this kosher-style eater. My version packs a “meaty” and satisfying punch by adding veggie chili instead of actual meat. This recipe is inspired by Rachel Ray’s version of Sinfully Stuffed Potato Skins.
20 small to medium sized yukon gold potatoes
1 Tbsp olive oil
1 1/2 cup shredded cheddar cheese
1 cup sour cream
1 cup vegetarian chili
1/2 tsp salt
3 scallions, chopped
1/4 cup chopped jalapenos
Preheat the oven to 400 degrees.
Pierce the potatoes with a fork and roast on a baking sheet for around 40 to 45 minutes, or until fork tender. Let stand until cool enough to handle.
Halve the potatoes and scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Mash the potato flesh in the bowl and stir in 1 cup of cheese, sour cream, and veggie chili. Sprinkle the insides of the skins with 1/2 teaspoon salt and stuff each with the potato-cheese mixture. Sprinkle tops of the potatoes with the remaining 1/2 cup of shredded cheese.
Bake the stuffed potato skins until golden-brown on top, around 15 to 20 minutes.
Sprinkle with scallions and jalapenos and serve with an extra dollop of sour cream.