RCI-VG.002.0030.001
Chili over a Baked Potato
Chili without Beans, Canned by the US Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultybeginner
Ingredients
- 4 medium
- (15 oz) can chili without beans1 unitheated
- 4 tablespoons
Method
1
Preheat oven to 400°F (200°C). Scrub baking potatoes under cold water to remove dirt, then pierce each potato several times with a fork to allow steam to escape during baking.
5 minutes
2
Place pierced potatoes directly on the oven rack or on a baking sheet. Bake for 45-50 minutes until potatoes are tender when pierced with a knife and the skin is slightly wrinkled.
48 minutes
3
While potatoes bake, open the can of chili and transfer to a saucepan. Heat over medium heat, stirring occasionally, until warmed through.
10 minutes
4
Remove potatoes from oven and let cool slightly for about 2 minutes. Cut each potato in half lengthwise and fluff the insides with a fork.
2 minutes
5
Top each serving with 1 tablespoon of fat-free sour cream and serve immediately while potatoes are still hot.