I often forget how well a potato accompanies chili and usually have cornbread or chips as a side. Potatoes do take a little pre-thought because of the time required to bake them. But the effort is well worth the wait. The potato is much more filling and a much healthier option to corn chips.
- 1 t butter
- 1 cup prepared chili
- Shredded cheddar cheese
- Dollop sour cream
Preheat oven to 350 degrees.
Scrub the skin of the potato to remove dirt. Pierce the potato several times with a fork.
Place the potato on a baking sheet and bake for 1 hour or until done. When done, a fork will easily pierce the center of the potato. Baking times vary with the size of potato.
As the potato is baking, but almost done, warm the chili in a pot. You may use any chili such as potluck chili or pumpkin chili or even a store bought option.
Once the potato has finished baking, carefully cut the potato down the center lengthwise. Pinch the lengthwise to open the potato.
Place butter on the inside of the potato. Top with chili, cheddar cheese, sour cream, and chives.