Cook Once, Eat Twice

Chili Baked Potatoes

Name: Chili Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Yield: 4 servings
Ingredients: 4 Large russet potatoes; 1 tablespoon Olive oil; 4 cups Leftover 5-ingredient beef chili, warmed; ½ cup Shredded cheddar cheese; to taste Sour cream; to taste Green onions and/or bacon bits

Yesterday's chili over a fluffy baked potato.

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Prep15 min

Bake1 hr

Serves4

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The eat-twice half of the chili deal. A russet roasted until the skin crisps is the perfect vehicle for leftover chili, and the whole thing eats like a meal you planned all along.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

4 Large russet potatoes

1 tablespoon Olive oil

4 cups Leftover 5-ingredient beef chili, warmed

½ cup Shredded cheddar cheese

to taste Sour cream

to taste Green onions and/or bacon bits

Steps

Heat the oven to 400°F and line a rimmed baking pan with parchment. Pierce the potatoes all over with a fork, brush with oil, and roast 1 hour, turning once, until a knife slides in easily.
Cut a slit in the top of each potato, fill with warm chili, and shower with cheese.
Top with sour cream, green onions, or bacon bits if you like.

Tip: Rub the oiled skins with a pinch of salt before roasting. Crispy, salty skin is half the reason to make these.

Chili Baked Potatoes

Ingredients

Steps

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