Loaded Potato Skins with Chili

 

Loaded Potato Skins with Chili


4 russet potatoes, washed and scrubbed

4 tsp of extra virgin olive oil

4 tsp of salt

2 15 ounce can of chili with beans or make your favorite chili recipe

1 cup of shredded cheddar cheese


Toppings:  Cheddar cheese, sour cream, diced green onions and diced pickled jalapenos.


Preheat oven to 400 degrees.


Take washed and scrubbed potatoes and dry them with a towel.  Drizzle 1 teaspoon of extra virgin olive oil over the potato.  Rub olive oil all over each potato and season with 1 teaspoon salt. Repeat for all 4 potatoes.


Pierce each potato a few times with a sharp knife.


Place potatoes on a baking sheet and bake for 50-60 minutes until the center of the potato is soft and the outside is crispy.


Allow the potatoes to cool for a half an hour so that you can handle them.


Half the potatoes lengthwise and scoop out the flesh. Do not go through the skin when you are scooping.


Put the potato flesh into a mixing bowl and mash leaving a few small chunks. 


Stir the 2 cans of chili with beans or homemade chili  into the mixing bowl with the potato flesh. Make sure ingredients are thoroughly combined.


Spoon chili and potato mixture into the potato skins. Place the loaded potato skins onto the baking dish and bake for another 10-12 minutes or until the chili is hot.


Top with suggested toppings.


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