Chili Stuffed Baked Potatoes: A Hearty Delight
Chili Stuffed Baked Potatoes made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 4 large russet potatoes
- 2 cups chili homemade or canned
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Olive oil for rubbing the potatoes
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the russet potatoes under running water.
- Pat the potatoes dry with a paper towel and pierce them several times with a fork.
- Rub the potatoes with olive oil and sprinkle with salt.
- Bake the potatoes for 45-60 minutes, or until tender.
- While the potatoes bake, heat the chili in a saucepan over medium heat.
- Once the potatoes are cooked, remove them from the oven and let them cool slightly.
- Carefully cut a slit down the center of each potato and gently fluff the insides with a fork.
- Spoon the heated chili generously into each potato.
- Top with shredded cheddar cheese, allowing it to melt slightly before serving.
- Finish with a dollop of sour cream and a sprinkle of green onions.