Chili-Topped Idaho® Baked Potatoes

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Chili-Topped Idaho® Baked Potatoes Download Hi-Res Image »
Yield: 4 servings


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These chili-topped baked potatoes are a perfect cold weather entrée – hearty, inexpensive to make, warm and filling. Add a green salad or coleslaw mix for a complete, easy meal.

Ingredients

For the chili*
  • 8 oz. 90% lean ground beef
  • 1 large onion, chopped
  • 2 teaspoon garlic, minced
  • 1 8-oz. can tomato sauce
  • 1 tablespoon cider vinegar
  • 1 – 2 tablespoons chili powder (to taste)
  • 1 15-oz. can red kidney beans, drained
  • ¼ teaspoon salt
For the potatoes
  • 4 medium-sized (approximately 8 oz. each) Idaho® potatoes
  • Topping suggestions:
  • 2 green onions, sliced
  • 1 jalapeño pepper, seeded and minced
  • ½ cup cheddar cheese, shredded
  • Sour cream

Directions

  1. Preheat oven to 400°F*. Wash and dry the potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan and bake for 60 minutes, or until tender when pierced with a fork.
  2. Over medium-high heat in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.
  3. Top baked potatoes with hot chili. Top with your choice of chopped green onions, minced jalapeños, shredded cheddar cheese or sour cream.
  4. Note: Chili can be made ahead of time and refrigerated; reheat before serving.
  5. * In a hurry? Canned chili can be used in place of homemade. You’ll need 2 15-oz cans of your favorite variety. Potatoes can also be prepared in the microwave as well. Wash and dry the potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place potatoes in a circle on a paper towel, leaving a 1-inch space between each potato. Cook on HIGH for 15 to 20 minutes or until tender when pierced with a fork, turning once during cooking and removing any potatoes that are done after 15 minutes. Let potatoes stand for 5 to 10 minutes before serving.