Chili Topped Baked Potatoes
Recipe: #5957
July 18, 2012
Categories: Beans, Potatoes, Game/Sports Day, Potluck, Oven Bake, Gluten-Free, No Eggs, more
"This is a delicious way to use up leftover baked potatoes. You can use prepared can chili for this or your own homemade chili. NOTE: prepared chili is not included in nutritional facts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (221.7 g)
- Calories 207.9
- Total Fat - 7.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 21.2 mg
- Sodium - 394 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 3.6 g
- Sugars - 3.1 g
- Protein - 9.4 g
- Calcium - 191.9 mg
- Iron - 1.2 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
Tips
No special items needed.
4 Reviews
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