1. PRIOR TO TAILGATING: Spray a 9x13 foil baking dish with cooking spray. Set aside.

Wash baby red potatoes. Place in large stock pot and cover with cold water. Cover and bring to a boil. Simmer for 15-20 minutes, until potatoes are just soft. Drain and place in ice water bath to stop cooking.

Once cooled, cut the bottom off of each potato so that they stand in a baking dish. Use a melon baller to scoop out a large hole in the top of each potato (reserve for another use).

Place potatoes in foil baking dish tightly. In a small bowl, combine chili and cream cheese. Spoon mixture into the top of each potato. Sprinkle cheese on top of potatoes.

Cover foil baking dish with foil or a plastic lid. Refrigerate until ready to go tailgating.

AT TAILGATING LOCATION: Preheat grill to medium-high. Place potato pan on top rack of grill for 20-25 minutes and cook until cheese is golden and bubbling.

Sprinkle green onions over the top and serve.

Recipe serves 10 and can be prepared in less than one hour total.