Created by: QueenBea
Recipe #5957 | Created on July 18, 2012
Categories: Dinner, Lunch, Main Dish, Beans, Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Game/Sports Day, Potluck, Summer, Winter, Weeknight Meals, Oven Bake (more)
Chili Topped Baked Potatoes
"This is a delicious way to use up leftover baked potatoes. You can use prepared can chili for this or your own homemade chili. "
- 4 whole baked potatoes
- 1 cup prepared chili
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh chives, chopped
What You Will Need
No special items needed.
Reheat the baked potatoes in a 375 degree Fahrenheit oven for 30 minutes or until thoroughly heated through, depending on how big potatoes are.
In the meantime, heat the chili through on the stove top or in the microwave.
When the potatoes are heated through, split the potato open and fluff some of the inside of the potatoes with a fork.
Add 2 tablespoons shredded cheese into each potato.
Pour 1/4 cup chili into and over each potato.
Top each potato with 2 tablespoons sour cream and sprinkle with 1 tablespoon of the chives.
You can also cut the potatoes in half, scoop some of the potato out and split the toppings atop the potato halves.
- Serving Size: 1 (283.7 g)
- Calories 279.6
- Total Fat - 6.5 g
- Saturated Fat - 3.9 g
- Cholesterol - 23.2 mg
- Sodium - 417.1 mg
- Total Carbohydrate - 44.7 g
- Dietary Fiber - 3.9 g
- Sugars - 4.3 g
- Protein - 10.6 g
- Calcium - 183.8 mg
- Iron - 1.9 mg
- Vitamin C - 24.1 mg
- Thiamin - 0.2 mg