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Chili Stuffed Potatoes

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Ingredients

  • 1 med. baking potatoes per person
  • Leftover chili from meal 1
  • Shredded cheese
  • Sour cream
  • Chives

Details

Preparation

Step 1

Preheat oven 400 degrees F. for 45 minutes.(If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.)
Rinse and scrub each potato with a stiff bristled brush under cold running water. Dry each potato thoroughly with a clean towel. Pierce each potato deeply with a fork or sharp knife four times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don't pick the potatoes, they may explode during baking in your oven.

Place the potato directly on the oven rack. Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack. Potatoes are done if tender when pierced with a fork. You can also test for doneness by gently squeezing the middle of the potato (using a oven mitt). If it gives in easily to your touch, it is done.

When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin. You now have a perfect baked potato. Top with the remaining ingredients and enjoy

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