Chili Grande Bacon and Cheese Potato Skins

Makes 8 potato skins

• 4 small russet potatoes, scrubbed clean
• Canola or vegetable oil
• 2 cups already made Raven’s Chili Grande (see recipe here)
• 8 ounces grated cheddar cheese
• 2 slices bacon, cooked and chopped
• Sour cream
• 1 Roma tomato, seeded and finely diced
• Fresh chives, chopped

1. Preheat oven to 400 degrees F.
2. Lightly coat the potatoes with canola or vegetable oil. Place the potatoes on a baking sheet and bake until tender, about 45 minutes.
3. Remove the potatoes from the oven, and let cool slightly until you can just handle them.
4. Cut the potatoes in half lengthwise. Scoop out most of the potato flesh, leaving a small rim of potato and skin (use the flesh for another recipe).
5. Place potato skins back on baking sheet very closely together to keep shape.
6. Spoon 1/4 cup of Raven’s Chili Grande into each potato skin. Divide cheese and bacon amongst all the potato skins.
7. Bake the potato skins in preheated oven until cheese melts.

Remove from oven, and garnish with a dollop of sour cream, tomato and chives.

Perfect for game day!