Chili Stuffed Baked Potatoes for Comforting Meals
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 tablespoons chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes.
- Rub the potatoes with olive oil and season with salt.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes.
- While the potatoes bake, prepare the chili if using homemade.
- Once potatoes are done, let them cool slightly before handling.
- Cut a slit down the center of each potato and fluff the insides with a fork.
- Fill the potatoes generously with chili.
- Top with shredded cheddar cheese and let it melt.
- Serve topped with sour cream and green onions.