Dean Blevins' Chili Topped Potato Skins
4 large baking potatoes
1 lb. ground buffalo
½ pkg. The Original Chili Bowl seasoning mix
Scrub potatoes, and then prick 3 or 4 times using a fork. Bake in 400-degree oven for 45 minutes to 1 hour, depending on size. Prepare chili according to package directions, using ground buffalo.
Raise oven temperature to 450 degrees. Cut potatoes into quarters. Scoop flesh from skins, leaving about a 1/8-inch shell. Place skins on a foil-lined baking sheet, and brush melted butter on both sides. Bake directly on the oven rack, without foil, until crisp, about 12 minutes.
Top potato skins with warm buffalo chili, and sprinkle with shredded cheese. Serve with plenty of sour cream.