Tater Tombstones with Chili and Cheese
Enjoy this spooky ghost appetizer made with russet potatoes, chili, and cheese!
Ingredients
- 1 Pound Alsum russet potatoes cut in half lengthwise
- 4 Tablespoons Olive oil
- Salt and pepper as needed
- 1 Cup Prepared chili
- ½ Cup Cheddar cheese shredded
- ¼ Cup Green onions sliced
- ¼ Cup Sour cream
- ¼ Cup Black beans drained, rinsed
Instructions
- Preheat oven to 450°F.
- Wash, scrub, and cut the potatoes in half, lengthwise.
- Place the potatoes in a pot and cover them with water. Place the pot over high heat and bring the potatoes to a boil. Reduce the heat to medium and cook the potatoes for 10-12 minutes until they are fork tender but not falling apart.
- Drain the potatoes very well and using a spoon, scoop out some of the potato to create little potato boats (the filling can be saved for soups, mashed potatoes, etc).
- Arrange the potato boats on a baking sheet lined with foil. Brush the inside of the potato boats with olive oil and season them with salt and pepper.
- Place in the oven and allow the potatoes to roast for 10-15 minutes or until they are golden brown. Remove from the oven and keep them warm until ready to use.
- Spoon about 2 tablespoons of chili into the potato shells and top each one with a tablespoon of shredded cheddar cheese.
- Place the stuffed shells under the broiler for 1-2 minutes or until the cheese is melted.
- Remove the tater shells from the oven and garnish with black beans, green onions, and sour cream to make spooky ghosts. Enjoy!
Nutrition
Calories: 170kcalCarbohydrates: 15gProtein: 4gFat: 11gCholesterol: 10mgSodium: 190mgPotassium: 322mgFiber: 1gSugar: 2gVitamin C: 4mg