Chili-Stuffed Baked Potatoes
Use up leftover chili and turn it into another fantastic, easy dinner by serving atop baked potatoes. To round out the meal, serve with a green salad and crusty bread.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: main dish
Cuisine: American
Keyword: vegetarian
Servings: 4 servings
Author: Kiersten Frase
Cost: $10
- 2 cups leftover chili
- 4 large baking potatoes scrubbed
- Toppings: sour cream + green onions
- Serve with: green salad with Parmesan Ranch thinned with buttermilk, raw veggies, bread
Preheat oven to 425°F. Prick potatoes all over with a fork and place in oven. Bake for 35-40 minutes, or until cooked through. Test by inserting the tip or a paring knife or a cake tester into the potato. If it pierces the potato easily, they are cooked through.
Meanwhile, warm up the leftover chili and prepare the toppings and sides.
When potatoes are baked, remove from the oven and let cool slightly. Cut them lengthwise through the center, but not all the way through. Ladle ½ cup of the chili into the potato. Top with sour cream and green onions. Serve immediately with a green salad, raw veggies, and bread on the side.
- Sweet potatoes are a great substituted for the baking potatoes.