Saturday, November 10, 2012

Chili & Cheese Twice Baked Potatoes

 I liked these!  And they heated up well for lunch the next day (baked them the second time, then microwaved the next day).  They are messy and I probably needed to cook them a little more so that the guts were easier to mash...

  • 4 medium potatoes
  • 1 cup chili (leftover, from a can, whatever)
  • 6 ounces cheddar cheese, shredded #1
  • 0.5 cups sour cream
  • 0.25 cups milk
  • 0.5 teaspoons garlic powder
  • 2 ounces cheddar cheese, shredded #2

Wash and poke holes in potatoes using a fork. Cover potatoes in foil. Bake at 400 degrees for one hour. Remove potatoes from oven and from foil. Allow to cool to the touch. Cut in half lengthwise. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin (see illustrations below). Place scooped out middles in a large bowl.

Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
Add mixture back to hallowed out skins. Top with remaining cheddar cheese #2. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted. Serve.

Freezing Directions:
Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through.

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