Chili-Potato Skins Toppers

By lorik

Ingredients

• Onion-Ranch Sour Cream Dip:
• Makes 8 servings (about 2 cups)
• Total time: 10 minutes
• 1 pt. sour cream
• 3 Tbsp. minced scallions
• 2 Tbsp. thinly sliced chives
• 4 tsp. powdered ranch dip mix
• Baked potato skins
• Bacon-Cheese Sauce:
• Makes 8 servings (about 11/2 cups)
• Total time: 20 minutes
• COOK:
• 4 strips thick-sliced bacon, diced
• ADD:
• 2 tsp. minced scallion whites
• 1 tsp. minced fresh garlic
• WHISK IN:
• 1 Tbsp. all-purpose flour
• 1 cup whole milk
• 1/2 tsp. Dijon mustard
• 3 oz. American cheese, diced
• STIR IN:
• 2 Tbsp. sliced scallion greens
• Salt and black pepper to taste
• Baked potato skins
• Ground Chuck Chili:
• Makes 8 servings (about 2 cups)
• Total time: 30 minutes
• BROWN:
• 8 oz. ground chuck
• 1 Tbsp. olive oil
• ADD:
• 1/2 cup diced white onion
• 2 tsp. minced fresh garlic
• 2 tsp. chili powder
• 1 tsp. ground cumin
• DEGLAZE:
• 1/4 cup low-sodium beef broth
• STIR IN:
• 1 can tomato sauce (8 oz.)
• 1 Tbsp. each prepared yellow
• mustard and ketchup
• 1 tsp. Worcestershire sauce
• Salt and black pepper to taste
• Baked potato skins

Details

Servings 8
Adapted from cuisineathome.com

Preparation

Step 1

Two Onion-Ranch Sour Cream:
Combine sour cream, scallions, chives, and ranch mix; chill until ready to serve.
Serve dip with potato skins.

Per serving: 161 cal; 10g total fat (7g sat); 40mg chol;
215mg sodium; 3g carb; 0g fiber; 2g protein

Cheese Sauce:
Cook bacon in a sauté pan until crisp. Transfer bacon to a papertowel-lined
plate; discard all but 1 Tbsp. drippings.

Add scallion whites and garlic to drippings; cook over medium heat until fragrant, 1 minute. Whisk in flour and cook 1 minute. Slowly whisk in milk and Dijon until smooth; bring to a simmer and cook 2 minutes. Whisk in cheese until melted and sauce thickens. Stir in scallion greens; season sauce with salt and pepper.

Serve sauce with potato skins; top servings with bacon.

Per serving: 91 cal; 7g total fat (4g sat); 16mg chol;
294mg sodium; 3g carb; 0g fiber; 5g protein

Chili:
Brown chuck in oil in a sauté pan over medium-high heat until cooked through, crushing with a potato masher. Transfer chuck to a paper-towel-lined
plate using a slotted spoon; discard all but 1 Tbsp. drippings.

Add onion, garlic, chili powder, and cumin to drippings; cook over medium-high heat until onion softens, about 3 minutes. Deglaze pan with broth, scraping
up any brown bits. Cook until broth nearly evaporates.

Stir in tomato sauce, mustard, ketchup, Worcestershire, and chuck. Reduce heat to medium and cook chili until heated through, about 10 minutes; season with salt and pepper.

Serve chili with potato skins.

Per serving: 93 cal; 6g total fat (2g sat); 19mg chol;
193mg sodium; 3g carb; 0g fiber; 6g protein