Chili Cheese Dog Potato Skins

And, ONE more for the big game today. Go Falcons!!!
(makes 12 skins)

6 russet potatoes, scrubbed clean*
Oil, for drizzling
Coconut oil cooking spray
Kosher* salt
Freshly* ground pepper
2 T. canola oil, plus additional
4 beef hot dogs in natural casing, sliced 1/2" thick
1&1/2 lbs. 80% lean ground beef
2 rounded T. chili powder blend or Ancho chili powder
1&1/2 t. ground cumin
1&1/2 t. ground coriander
1/4 t. allspice
1 sweet* onion, chopped
2 large garlic cloves, chopped
2 T. tomato paste
1 T Worcestershire sauce
2 cups beef stock
1&1/2 cups shredded sharp cheddar cheese
Guilden's spicy brown mustard, for serving
1 small white onion, finely chopped, for serving

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

"Begin where you are."

Love,

MM