Baked Potato Pockets With Chili
"When you have leftover chili, here is a quick recipe to use.
Canned chili works well too.
The potatoes can be cooked in the microwave, oven, bbq, your choice."
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 2 large baked potatoes
- 2 cups chili, leftovers or 2 cups canned chili
- 1 cup cheddar cheese, grated
directions
- Warm the chili.
- Grate the cheese.
- Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.
- Top with chili and sprinkle with cheese.
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Reviews
-
Excellent way to eat baked potatoes. I used recipe #27947 for the chili and Kraft fat-free shredded cheddar. I also put a small dollop of reduced-fat sour cream on top. -
A weeknight meal that's fast and tastes good. The cheese is really good on it too (though I am pretty sure we used less).
RECIPE SUBMITTED BY
Dancer
Guelph, 0
