Chili Cheese Dog Potato Skins

by Rachael Ray Show Staff 9:00 AM, October 22, 2015

Aired October 22, 2015

Serves 12 skins

6 Russet potatoes
Oil, for drizzling
Salt and pepper
For the Chili Dog Chili and Cheese Filling:
2 tablespoons canola oil plus additional
4 beef hot dogs in natural casing, sliced 1/2-inch thick
1 1/2 pounds 80% lean ground beef
Salt and pepper
2 rounded tablespoons chili powder blend (preferred brand Gebhardt’s) or Ancho chili powder
1 1/2 teaspoons (half a palmful) ground cumin
1 1/2 teaspoons (half a palmful) ground coriander
1/4 teaspoon allspice
1 yellow onion, chopped
2 large cloves garlic, chopped
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups beef stock
2 1/2 cups shredded sharp yellow cheddar cheese
Gulden’s spicy brown mustard in a squeeze-top container
1 small white onion, finely chopped 


Preheat oven to 350°F. Prick potatoes with a fork and rub with oil. Roast until just tender but not fully cooked. Let cool then cut them through lengthwise. Gently scoop out potato centers and spray shells/skins with a little oil. Season the inside of potatoes with salt and pepper, and broil to brown the flesh a bit.
For the filling, heat a large skillet over medium-high heat with a turn of the pan of oil. Add sliced dogs and brown and crisp, 2 minutes. Remove to a plate, add another turn of oil to the pan and add beef. Brown and crumble the meat, and season with salt, pepper, chili powder, cumin, coriander and allspice; stir a minute to toast spices. Add onions and garlic to chili, and stir to soften 3-5 minutes. Add tomato paste, stir, then Worcestershire and stock. Slide dogs back into chili and simmer a few minutes to thicken a bit.

Fill potato skins with chili, top with cheese and broil to melt cheese. Top with a fat drizzle of Gulden’s spicy brown mustard and chopped white onions to serve.