Tuesday, December 30, 2014

chili cheese baked potatoes with extra crispy skins

a baked potato for dinner on a cold night feels like a luxury since there's no way I could normally spend over an hour (cook time) making dinner during the week. I love eating the whole potato, skin and all so I coated the skins to make them extra yummy and crispy. we topped the potatoes with turkey chili and cheese (and butter of course). add red wine and voila! easy, delicious, and healthy dinner.

chili cheese baked potatoes with extra crispy skins
-one potato per person
-2 T. olive oil
-2 t. salt
-1 t. pepper
-one can of chili (I use wolf brand turkey chili with no beans)
-butter and shredded cheese, your desired amount (you can also add sour cream, scallions, etc)

mmmm crispy olive oil coated potato skins

1. preheat oven to 400 degrees. wash and scrub potatoes clean - poke holes in the potatoes with a fork for aeration. 
2. meanwhile, mix up the olive oil, salt, and pepper in a small bowl. coat the potatoes in the olive oil mixture with your hands and place in a baking pan, I used an 8x8 glass pan. if you want to place directly in the oven, put a pan below to catch any drippings. 
3. bake for one hour or until potatoes are soft. before pulling the potatoes out of the oven, heat up the chili in a pot on the stove for a few minutes. 
4. remove potatoes from oven, slice each down the middle and stir in a bit of butter. then add chili and cheese on top. enjoy!

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