Have you ever ended up with a little chili leftover that’s not quite enough for an entire bowl? It happens a lot at my house, and I don’t throw it out. I use it for a leftover remake. Now, if you follow us on Facebook, you’ve probably seen this recipe already, but I wanted to share my Chili Baked Potato with everyone, especially now that it is Fall and chili season. It makes for a great, hearty lunch or dinner, and we’re not wasting our leftover food: An all-around win!
Ingredients:
1 russet potato, baked in the microwave, according to manufacturer’s instructions
About ½ cup cooked chili, re-heated
Shredded cheese (optional)
Chopped onion (optional)
Dollop of sour cream or French onion dip (optional)
1. Top the baked potato with the chili.
2. Sprinkle the cheese and onion over the top of the chili topped potato.
3. Add a dollop of sour cream or French onion dip to top it off.
- 1 russet potato, baked in the microwave, according to manufacturer’s instructions
- About ½ cup cooked chili, re-heated
- Shredded cheese (optional)
- Chopped onion (optional)
- Dollop of sour cream or French onion dip (optional)
- Top the baked potato with the chili.
- Sprinkle the cheese and onion over the top of the chili topped potato.
- Add a dollop of sour cream or French onion dip to top it off.
