Potatoes. I’ve never been crazy about them but my husband grew up with them served at every meal for most of his youth. At least that’s what he says after we heard the story about him walking up hill all the way home. In the snow that was over 4 feet deep. That part I can believe he lived most of his younger years in South Dakota. So when I (regrettably) asked The Husband to pick up “a few potatoes” on his way home I should not have been surprised by the dog food sized sack he slung on the counter. Seeing that they were not a staple for me growing up I wasn’t thrilled but made oven fries, potato soup etc. One night we had some leftover chili (made with turkey as we don’t eat red meat) that I slapped on a baked spud. Since I was raised by a vegan I was amazed at how darn good it was considering it was a lowly potato. In fact call Mr. Potato Head for a police badge. It was criminally delicious. No wonder Wendy’s sells them by the dozens.
Chili-Topped Baked Potatoes
Ingredients
4 russet potatoes (1-1/4 lb.)
About 4 cups left over chili or 1 can (15 oz.) chili if you’re in a bind
½ cup Shredded Cheddar Cheese
¼ cup (Light) Sour Cream
Kosher salt
Canola oil to coat
Directions
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. Heat chili.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. CUT potatoes; watch out, there will be some steam, top with chili, cheese and sour cream.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Serve with steamed broccoli florets tossed with Grated Parmesan Cheese.
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