Chili & Cheese Twice Baked Potatoes Recipe
There aren’t too many things I enjoy as much as a twice baked potato for lunch. Back when I created the Broccoli & Cheese Twice Baked Potatoes a Facebook Fan mentioned that she was going to try them with chili and cheese as well. I thought she was pretty smart. And since I already had chili in the plans to make, I thought it would be incredibly easy to make the potatoes at the same time.
After all, in our house there is ALWAYS some chili left over. It doesn’t matter how much I pair down the recipe it always seems to make more than we can eat in several sittings. So if you have some leftover chili from this past weekends game, you might just give these a try sooner rather than later!
Tricia @ Onceamonthmom.com
- 4 medium potatoes
- 1 cup Super Bowl Chili
- 6 ounces cheddar cheese, shredded #1
- 0.5 cups sour cream
- 0.25 cups milk
- 0.5 teaspoons garlic powder
- 2 ounces cheddar cheese, shredded #2
Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). Place scooped out middles in a large bowl.
Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.
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