Potato skins with chili and cheese are the perfect way to kick-off game day.

Chili Potato Skins

Preheat oven to 425 degrees. Scrub potatoes and dry well. Pierce several times with tip of a sharp knife. Arrange potatoes on a large baking sheet and bake for 45 minutes or until tender. Cool slightly.

Slice each potato in half; scoop out flesh reserving 1/4-inch shell (reserve scooped out potato flesh for another use). Brush each potato with olive oil; season, to taste, with salt and black pepper.

Arrange potato halves on same baking sheet. Bake 10 minutes until crisp and golden brown, turning once halfway through baking.

Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted and chili is heated through. Top with sour cream and green onions, if desired.