Wednesday, April 20, 2016

Loaded Baked Potato with Chili

INGREDIENTS: 4 - Servings
4 baking potatoes
1 cup chili
1 cup shredded cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons of butter
2 tablespoons oil
4 - 8" foil sheets


4 tablespoons chili
4 tablespoons sour cream
4 tablespoon shredded cheese
4 teaspoon chopped chives

Preheat the oven to 400 degrees F.
Oil potatoes and wrap each potato in foil sheet.
Bake for 1 hour or until potatoes are cooked through.

Cut the tops of the potatoes.
Scrape out the insides into the mixing bowl.
Leave a small rim of potato intact for support.
Smash the potatoes with the butter.
Add in all the seasonings and mix well.
Add cheese and chill.
Mix well.
Fill the potato shells with the filling.
Top each potato with chili.
Top each potato with shredded cheese.
Place potatoes into a baking sheet and into the oven until the potato is warmed through, 15 to 20 minutes.
After your remove potatoes out of the oven top them with sour cream and chives. Serve the right away.

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