*Sigh* Do you want to know what’s hard? Taking pics of Chili and Potato Skins and making them look appealing. Everybody will just have to take my word that this recipe was really tasty and a hit with my family when I made it, even though my presentation on the blog is really quite humorous and looks like a Pinterest fail. I recreated this recipe from the Hormel site and you can look at the gorgeous photos over there if you want to see how they’re actually supposed to look, lol!
So without further ado…
And…. Werrrrt! Okay, I tried, guys! I don’t even know with this photo! So I tried adding some AWESOME geometric shapes up on top to distract you! (Did it work?) They really were tasty, though! LOL
- 4 large potatoes baked and cooled slightly.
- 1 (15-ounce) can HORMEL Chili without Beans
- Chopped green onions
- Shredded Cheddar cheese
- Sour cream
- Heat oven to 425 degrees
- Cut baked potatoes in quarters lengthwise. (I just halved some of mine) Scoop out potato flesh, leaving ¼-inch shells.
- Place potato shells on baking sheet.
- Top each potato shell with chili.
- Bake potato skins 5 to 10 minutes or until heated thoroughly.
- Serve with chopped green onions, shredded cheese and sour cream
- Makes 8 to 16, depending on how you cut them
The yield for this recipe on the website says 16, but I just halved some of mine because they were smaller, so I ended up with less servings. This really isn’t a recipe you can mess up– Unless you’re trying to take photographs of it, of course!
Have you ever struggled with photographing your food for your blogs? Link me in a comment so I can feel better about myself. Please, haha!
I have partnered with Hormel Foods as part of their Extended Family Blogger Program. While Hormel Foods provides me with material and necessary resources to complete various activities, all statements and sentiments and opinions at Leapfrogandlipgloss.com are my own.