Loaded Chili Baked Potato

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I still had some leftover potatoes from when we went to the orchard the other weekend, and I was looking for quick and easy weeknight meals to make with them. I know it's going to be hard to cook dinner as often the first few weeks with the new baby, so I'm enjoying experimenting with dinners that can be done in 15 minutes or less. And this is one of them!

I made some quick 30-Minute Stovetop Chili the other night, and decided to use the leftovers for this. You can easily substitute canned chili if you don't have any homemade on hand, but my recipe is really easy to throw together. I love classic loaded baked potatoes with sour cream and cheese, so adding chili to the mix makes the potatoes even better. And you can just add a simple salad on the side to make it a full meal. Enjoy!

Printable Recipe

Ingredients

• 2 large Russet potatoes
• 1 cup chili, homemade (slow cooker or 30-minute) or store-bought
• 2 tbsp. light sour cream
• 1/4 cup Cheddar cheese, shredded
• 1 tbsp. scallions, chopped

Puncture potatoes all over with a fork. Cover each potato with a damp paper towel. Place on a microwave-safe dish and microwave for 10 minutes. Check potatoes by piercing the center with a fork. It should enter easily. If potato is still firm, continue cooking for an additional 2 minutes at a time until fork enters easily. Remove from microwave and allow to cool slightly.

Cut potatoes in half and lightly fluff insides. Top with half of the chili, sour cream, cheese and scallions. Serve immediately.

Source: SK Original