Ingredients:6 baking potatoes1/4 cup olive oil or melted butter2 to 3 cups prepared warm chili2 cups shredded Mexican blend or cheddar cheese1 to 2 cups sour cream2 to 3 tablespoons chopped cilantro or chivesDirections:Preheat oven to 400 degrees. Bake potatoes 40 to 50 minutes or until tender. Cut into quarters. Scoop out the insides, leaving 1/4-inch-thick shells. Brush both sides of potato skins with olive oil or melted butter. Place cut side up on a large foil lined baking sheet. Bake in a 425 degree F oven for 10 to 15 minutes or until crisp. Top each with a little chili and cheese and bake for another few minutes until cheese is melted.Serve each with a little sour cream and cilantro and parsley on top. Makes 24 potato skins.
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