Ingredients for Baked Potato Pockets With Chili
- 4 medium russet potatoes
- 1 ½ cups chili
- 1 cup cheddar cheese
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How to Make Baked Potato Pockets With Chili
- Warm 1 ½ cups of chili in a saucepan over medium heat.
- Grate 1 cup of cheddar cheese (or your favorite cheese).
- Bake 4 medium russet potatoes until tender (approx. 45-60 mins in oven at 400°F, or microwave for 5-8 mins per potato depending on wattage, or until tender on the BBQ). Once cooked, slice each potato in half lengthwise. Using a fork, fluff the potato flesh slightly, leaving the skin intact.
- Spoon warmed chili generously into each potato half.
- Sprinkle generously with grated cheese.
- Bake for a further 5-10 minutes, or until the cheese is melted and bubbly. If using a broiler, broil for the last 2-3 minutes to achieve a perfectly golden brown cheese topping. Enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
12g
Fat
45g
Carbs
15g