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Irresistible Super Bowl Chili Jack Potato Nacho Boats

Super Bowl Chili Jack Potato Nacho Boats - featured image
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A crowd-pleasing game day recipe featuring crispy russet potato skins filled with hearty chili and topped with melted Monterey Jack cheese. Perfect for sharing and easy to prepare.

Ingredients

Scale
  • 4 large russet potatoes, washed and scrubbed
  • 1 lb ground beef (lean or regular)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 can (14.5 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups shredded Monterey Jack cheese (about 200 g or 7 oz)
  • 1 small jalapeño, diced (optional)
  • 2 stalks green onions, sliced thin
  • Sour cream, for serving
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the russet potatoes. Slice each in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Set the scooped potato aside if desired.
  3. Brush the potato skins with olive oil and sprinkle with salt and pepper.
  4. Place the potato skins cut side down on a baking sheet lined with parchment paper or foil. Roast for 25-30 minutes until crisp and golden brown.
  5. While the potatoes roast, heat a large skillet over medium heat. Add ground beef and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  6. Add chopped onion and minced garlic to the skillet. Cook until softened and fragrant, about 3-4 minutes.
  7. Stir in chili powder, cumin, salt, and pepper. Mix well to coat the beef and onions.
  8. Add crushed tomatoes and kidney beans. Stir to combine. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until flavors meld and chili thickens. Add a splash of water or broth if too thick.
  9. Remove roasted potato skins from oven and flip them over.
  10. Spoon generous amounts of chili into each potato skin, filling nearly to the top.
  11. Sprinkle about 1/2 cup shredded Monterey Jack cheese over each potato boat. Add diced jalapeños if desired.
  12. Return the loaded potato boats to the oven at 400°F (200°C) for 10 minutes or until cheese melts and bubbles.
  13. Remove from oven and garnish with sliced green onions. Serve immediately with sour cream on the side.

Notes

Roast potato skins cut side down for crispiness. Simmer chili gently to develop flavors. Use fresh shredded Monterey Jack cheese for best melt and stretch. Chili can be made ahead and reheated. For extra indulgence, mix scooped potato flesh with cheese and spoon on top before baking.

Nutrition

Keywords: Super Bowl, chili, potato nachos, Monterey Jack cheese, game day recipe, easy appetizer, loaded potato skins

Find it online: https://tessierecipes.com/irresistible-super-bowl-chili-jack-potato-nacho-boats-recipe-easy-and-perfect/