Two of my favorite foods combined into one delectable lunch or dinner. Chili and potatoes! This is a great way to stretch a little bit of my leftover Beef Chili — not enough for two dinners but too much for one? Figure about 1/2-3/4 cup of chili per baked potato, depending on how much you need to stretch and the size of your spud. The recipe below is for 3 servings but you’ll need to tailor it depending on how many people you want to feed.
This is the first time I’m introducing potatoes to my blog. I don’t mean to offend anyone, but I need to mention that you need to scrub potatoes before you bake them. You’ll have to trust me why I’m mentioning this . . .
I usually cut one of those “scubbies” in half but I kept it whole to illustrate the need to wash potatoes, whether you peel them or not. You’ll also see little growths on a potato. Some people call them eyes. Whatever their name, you need to remove them with the tip of a small knife. Finally, you need to prick the potatoes with a fork in several spots before baking to prevent your potato from exploding. You don’t want to clean up that mess!
CHILI TOPPED BAKED POTATOES
- 3 baking potatoes (also called russets)
- salt and pepper to taste
- 2 to 2 1/4 cups Beef Chili
- 3/4 cup grated sharp cheddar cheese
- sour cream for garnish, optional
- sliced scallions for garnish, optional
- Preheat oven to 425 degrees.
- Scrub potatoes (see above), dry them and prick them with a fork.
- Bake for an hour, turning them over after 30 minutes.
- While the potatoes are in the oven, reheat the chili in the microwave.
- Line a cookie sheet with parchment paper or aluminum foil. If using foil, spray it with nonstick spray to prevent sticking.
- After an hour, check to see that the potatoes are cooked. Squeeze them gently. If there’s no resistance, they’re done.
- Slice the potatoes in half. Be careful because they’re hot and steam will escape. Lightly press down on the potato halves with a fork to flatten them for the chili topping. Salt and pepper to taste.
- Spoon the warm chili over each potato half and then cover with the cheese.
- Preheat the broiler. When it is ready, put the potatoes under the broiler just to let the cheese melt and brown a bit. Watch carefully.
- Serve with a dollop of sour cream and sliced scallions on top.