Great way to use leftover chili and baked potatoes. Save and freeze the potato insides for use in soups, gravies, pancakes etc.
6 scrubbed and baked potatoes, cold
1 cup chili (leftovers are perfect)
½ cup shredded sharp cheddar
¼ cup sour cream
chives, fresh or dried
No nutrition information available
Preheat broiler on low, set rack in middle of oven. Split the potatoes evenly in half lengthwise, gently scoop out the inside of the potatoes (you may save or discard). Fill the potato with a heaping tablespoon of chili. Place in oven for 8 minutes, remove and sprinkle with cheese and place in oven for 2 minutes or just until cheese melts.
Cool for 2 minutes, place on serving platter, dollop with a teaspoon of sour cream and sprinkle with chives.