These Chilli Stuffed Potato Skins are a comforting and indulgent dish, with tender potato skins filled with flavour-packed chilli and topped with creamy soured cream. Perfect for a snack or a hearty meal, they’re sure to please everyone at the table.
A favourite with the whole family, my kids love these potato skins! You can use my best-ever chilli recipe for the filling, but they’re also great with any leftover chilli – including one of my vegetarian versions for a meat-free alternative.
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Calories in Chilli Stuffed Potato Skins
This recipe serves 2 and is 444 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Leftover Chilli - Using leftover chilli is a great way to make this dish even more convenient. Whether it's my best-ever chilli or a veggie version, the flavours will add depth to the potato skins, making them both tasty and satisfying.
- Potatoes - Russet potatoes are ideal for this recipe, thanks to their fluffy texture and ability to crisp up nicely when baked. Their starchy nature makes them perfect for holding the chilli filling. In the UK, a good equivalent would be Maris Piper potatoes, which have a similar fluffy texture and are perfect for baking and stuffing.
- Cheddar Cheese - Grated cheddar cheese adds a rich, melty layer on top of the chilli and potato filling. It’s the perfect finishing touch, giving each bite a satisfying, savoury taste.
- Spring Onions - Spring onions provide a mild onion flavour and a bit of crunch. They add freshness and colour to the dish, balancing out the richness of the cheese and chilli.
- Reduced Fat Soured Cream - A dollop of reduced-fat soured cream adds a creamy, tangy contrast to the spicy chilli, helping to mellow out the heat and create a deliciously smooth topping.
- Low Calorie Spray - Using low-calorie spray to coat the potato skins before baking helps crisp them up without adding extra fat, making them a lighter choice for this indulgent dish.
- Salt & Pepper: Essential for seasoning, bringing out the natural flavours and ensuring the dish is well-balanced.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Subsitutes
These Chilli Stuffed Potato Skins are versatile and easy to adapt to your taste. You can use any leftover chilli you like—whether it’s my best-ever chilli or a simple vegetarian version, both work wonderfully for filling the skins. For a meat-free option, a hearty vegetarian chilli adds just as much flavour and satisfaction.
Feel free to experiment with different cheeses, such as a Mexican blend, Monterey Jack, or Red Leicester, for a new twist. For a lighter alternative to soured cream, try using Greek yoghurt—its tangy creaminess works just as well. If you don’t have spring onions, chives are a great substitute, offering a mild onion flavour with a delicate crunch.
To take things up a notch, add some crumbled cooked bacon for an extra layer of flavour and texture. The possibilities are endless!
Sides for Chilli Stuffed Skins
These Chilli Stuffed Potato Skins are even more satisfying when served with the right sides. Here are some great options to complement the dish:
- Salsa – Adds a fresh, tangy contrast to the richness of the chilli and potato.
- Guacamole – Creamy and smooth, it complements the heat and enhances the flavours.
- Mixed Salad – A light, refreshing side with baby greens, cucumber, tomatoes or any salad items you enjoy.
- Corn on the Cob – Sweet and smoky, a great addition for a more substantial meal.
These sides bring a variety of textures and flavours, rounding off your meal perfectly.
More Potato Recipes
Love a low calorie recipe using potatoes? Check out these other recipes on Slimming Eats
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Chilli Stuffed Potato Skins
Yes, you can freeze these stuffed potato skins! To do so, it's best to freeze them before the final baking stage. Simply prepare the potatoes, stuff them with the chilli filling, and top with cheese, then place them on a baking tray and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag.
When you're ready to enjoy them, bake from frozen. Preheat your oven to 200°C (180°C fan)/400°F. Place the potato skins on a baking tray and bake for around 25–30 minutes, or until heated through and the cheese is bubbly and golden. You may want to cover them with foil for the first 15 minutes to prevent over-browning.
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Recipe Card
Chilli-Stuffed Potato Skins
These Chilli Stuffed Potato Skins are a comforting and indulgent dish, with tender potato skins filled with flavour-packed chilli and topped with creamy soured cream. Perfect for a snack or a hearty meal, they’re sure to please everyone at the table.
Ingredients
- 1 cup of leftover best ever chilli
- 2 large baking potatoes, raw
- 60g (2oz) of cheddar cheese, grated
- 2 spring onions, sliced
- 4 tablespoons of reduced fat soured cream
- low calorie spray
- salt and black pepper
Instructions
- Preheat your oven to 180°C fan/200°C/400°F (Gas Mark 6).
- Thoroughly wash your potatoes and lightly pierce them with a fork.
- Spray the skins with some oil spray and rub them with a pinch of sea salt.
- Place the potatoes on a baking tray and bake in the oven for about 45 minutes, or until they are slightly soft to the touch. Remove from the oven and allow to cool.
- Once cooled, cut each potato in half and carefully scoop out some of the flesh, leaving enough to create a sturdy "potato bowl." Be careful not to remove too much, or they won't crisp up well. (You can use the scooped-out potato for mash or in fish cakes—don’t throw it away!)
- Place the empty potato skins back onto the baking tray (skin side down), spray with more oil, and return to the oven for about 10 minutes, until the flesh becomes golden.
- Remove the skins from the oven, fill each half with your chilli, and top with grated cheese.
- Return the skins to the oven and bake until the cheese is melted and golden (approx 10 mins)
- Once out of the oven, top with sour cream (or Greek yoghurt) and sprinkle with chopped spring onions.
Microwave Shortcut:
To save time, you can cook the potatoes in the microwave. Pierce them with a fork and microwave for about 6-8 minutes, then follow the instructions from step 5 onward.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian Friendly - use some leftover vegetarian chilli
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 2 Serving Size 1 SERVINGAmount Per Serving Calories 444Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 533mgCarbohydrates 67gFiber 8gSugar 4gProtein 15g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Dawn Cheshire says
You don't mention the syns for the cheese?