Chili Stuffed Baked Potatoes
4 russet (Idaho) potatoes
1 can (15 oz) chili
1/2 cup shredded cheddar cheese
1/2 cup sour cream, divided
1/2 green pepper, finely sliced
1/2 red pepper, finely slice
Put potatoes on microwaveable plate. Prick in several places with a fork. Cover. Microwave on high for 8-10 minutes or until tender (My microwave has a baked potato setting, and you just choose how many potatoes you are making).
Heat chili in a saucepan over medium-low heat.
Cut potatoes. Scoop out inside of the potato. Mix with 1/4 cup sour cream, green and red peppers (you can omit these if you like). Reheat for 1-2 minutes, until peppers are slightly cooked.
Stuff potato mixture back into the potato shells. Top with chili, sour cream and cheddar cheese.
This was a hit in our house! Westley ate almost a whole potato on his own!
Estimated Cost: about $5
Enjoy!
Love,
Sarah
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