Twice Baked Potato With Leftover Chili

1. 1

   Heat the oven to 425u00b0F and line a baking sheet with aluminum foil. Scrub the potatoes clean and prick all over with a fork. Rub them all over with olive oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet and bake until easily pierced with a fork, 50 to 60 minutes, turning the potatoes once or twice during cooking. Allow to cool enough to handle.

2. 2

   When the potatoes are cooked and have cooled just enough to handle, cut them in half and scoop out the insides, creating a hollowed-out shell about 1/4-inch thick. Arrange the shells in rows on the baking sheet.

3. 3

   Mash potatoes and fold in 1 cup of the cheese, followed by the left over chili.

4. 4

   Divide the mashed potato filling evenly between the potato shells. Use the back of a soup spoon to really press the filling into the shells, then pile more on top. Divide the remaining cheese over the tops of the potatoes.

5. 5

   Bake an additional 10 to 15 minutes, until the cheese has melted and the potatoes are warm. Cool briefly, then serve with extra sour cream, cheese, scallions, or any other favorite toppings.

6. 6

   Top with sour cream and remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.