Ingredients for Baked Potato Pockets With Chili
- 4 medium russet potatoes
- 1 ½ cups chili (leftover or canned)
- Cheddar Cheese
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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
12g
Fat
45g
Carbs
15g