Chili Cheese Baked Potatoes

Dave and Sarah Eickelberg —  December 2, 2011 — 1 Comment

We’ve had fun recreating some of our favorite school lunches. There has been Chili and Cinnamon Rolls, Italian Dunkers and Chili Cheese Dogs. This time we’re going with another Chili related meal. (There seems to be a theme here…apparently we Eickelbergs love our chili!) Remember this from the school lunch calendar…..Baked Potato Bar?! Oh yeah, that old classic! We remade this at home and loved how it turned out. We, of course, put a little twist on it. ;) It was somehow light and filling at the same time. Chili Cheese Baked potatoes in 5 ingredients….

We started with baking the potatoes at 350°F for about 45 minutes until they could be easily pierced with at fork. After the hot potatoes cooled just a bit we sliced them open, fluffed and seasoned with salt and pepper.

Chili time! We loved Amy’s chili when we used it on the Chili Dogs so we went with the same brand for the potatoes. But this time we chose the Black Bean Chili. Love it!! This gave the tators a touch of the spicy Southwestern flavors we adore.

To continue with the Southwestern flavors we sprinkled shredded Monterrey Jack cheese over the chili.

We finished with a dollop of cool sour cream and sliced scallions. Glorious!

This was a great choice for our TV night, since it was simple, clean up was a snap and it could be eaten from the couch. :)

What’s your favorite topping from the “baked potato bar?” Broccoli? Cheese sauce? Ranch dressing? BACON?

We recently made a Shepherd’s pie baked potato topped with ground turkey, peas and carrots. Delish. Not sure we’d find that in the school cafeteria!

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