Chili Stuffed Baked Potatoes for Cozy Evenings
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
- 2 green onions sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the potatoes thoroughly under cold water.
- Poke several holes in each potato with a fork.
- Rub each potato with olive oil, then sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes.
- While the potatoes are baking, heat the chili in a saucepan over medium heat.
- Once baked, remove the potatoes from the oven and let them cool slightly.
- Carefully cut a slit down the center of each baked potato.
- Spoon chili generously into each potato.
- Top with shredded cheese, then return to the oven for 5-10 minutes.
- Serve hot, garnished with sour cream and green onions.