These chili-topped baked potatoes are a perfect cold weather entrée – hearty, inexpensive to make, warm and filling. Add a green salad or coleslaw mix for a complete, easy meal.
- For the chili*
- 8 oz. 90% lean ground beef
- 1 large onion, chopped
- 2 teaspoon garlic, minced
- 1 8-oz. can tomato sauce
- 1 tablespoon cider vinegar
- 1 - 2 tablespoons chili powder (to taste)
- 1 15-oz. can red kidney beans, drained
- 1/4 teaspoon salt
- For the potatoes
- 4 medium-sized (approximately 8 oz. each) Idaho® potatoes
- Topping suggestions:
- 2 green onions, sliced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup cheddar cheese, shredded
- Sour cream
- Preheat oven to 400°F*. Wash and dry the potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan and bake for 60 minutes, or until tender when pierced with a fork.
- Over medium-high heat in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.
- Top baked potatoes with hot chili. Top with your choice of chopped green onions, minced jalapeños, shredded cheddar cheese or sour cream.
- Note: Chili can be made ahead of time and refrigerated; reheat before serving.
- * In a hurry? Canned chili can be used in place of homemade. You'll need 2 15-oz cans of your favorite variety. Potatoes can also be prepared in the microwave as well. Wash and dry the potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any potatoes that are done after 15 minutes. Let potatoes stand for 5 to 10 minutes before serving.