chili topped baked potato

Inspiration comes in many forms. An incredible picture. A few poignant words. An impeccably dressed person.

For The Kids, it was the Food Network magazine's insert, 50 Stuffed Potatoes. The cover photo of the pamphlet garnered an immediate "Let's Make THIS!" reaction. The photo of the overstuffed potato, brimming with chili, sour cream and grated cheese made us drool.

I baked the potatoes and they topped to their hearts' content.

There are a few time-saving techniques you can use. Instead of baking the potato in the oven, you can microwave the potato. Using a fork, poke holes a few times to allow steam to escape. For four potatoes, start with 8 minutes, and then check for doneness. Canned chili and grated, packaged cheese also help. Do what suits your time constraint and preference. Then dig in and enjoy!



Chili Topped Baked Potato

4 russet potatoes, scrubbed
vegetable oil
simple beef chili
grated cheddar cheese
sour cream

Preheat oven to 400ºF. Using a pastry brush, lightly oil each potato and place them on a baking sheet. Bake approximately an hour, or until tender. (If using microwave, first poke holes in the potato. Allow approximately 4 minutes for each potato, checking after the first 10 minutes. Cook times vary widely, as microwave wattages differ.)

Top with chili, cheese and sour cream.

This post is linked to Tasty Tuesday, Tempt My Tummy Tuesday, Tasty Tuesday Party, Tell Me Tuesday, Crazy Sweet Tuesdays, Take A Look Tuesday, Whisking Wednesdays, Idea Sharing Wednesday, What's Cooking Wednesdays, What I Whipped Up Wednesday,