Created by: QueenBea
VIEW ALL RECIPES BY THIS MEMBER
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.
Step 1
Reheat the baked potatoes in a 375 degree Fahrenheit oven for 30 minutes or until thoroughly heated through, depending on how big potatoes are.
Step 2
In the meantime, heat the chili through on the stove top or in the microwave.
Step 3
When the potatoes are heated through, split the potato open and fluff some of the inside of the potatoes with a fork.
Step 4
Add 2 tablespoons shredded cheese into each potato.
Step 5
Pour 1/4 cup chili into and over each potato.
Step 6
Top each potato with 2 tablespoons sour cream and sprinkle with 1 tablespoon of the chives.
Step 7
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