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American · Lunch, dinner

Chili Baked Potatoes

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Loaded baked potatoes are a casual American lunch and a useful home for leftovers. Chili turns the potato into a full meal, while cheese and scallions provide easy finishing touches.

Ingredients

  • 4 large russet potatoes
  • 1 tablespoon oil and 1 teaspoon salt
  • 600 g prepared beef or bean chili
  • 120 g grated cheddar
  • 4 tablespoons sour cream
  • 3 scallions, sliced

How to cook

  1. Heat the oven to 220°C. Scrub, dry, oil, and salt potatoes; prick each several times.
  2. Bake directly on the rack for 50 to 70 minutes until very tender. Warm the chili.
  3. Split potatoes, fluff the centers, and top with chili, cheese, sour cream, and scallions.

Recipe photographs link to their original publishers.