Description
Delicious baked russet potatoes filled with a cheesy chili mixture and topped with sour cream and green onions.
Ingredients
Scale
- 6 small to medium russet potatoes
- 1/4 cup olive oil (divided use)
- 1/2 pound Velveeta Cheese
- 1 cup chili or 15 ounce can of chili (no beans)
- 1/4 cup picante sauce
- 1/2 cup sour cream (for serving)
- 2 sliced green onions (optional garnish)
Instructions
- Preheat oven to 425°.
- Scrub potatoes clean and make a 1/4 inch deep slice longwise down one side. Rub with olive oil and place on a baking sheet. Bake for 45 – 50 minutes until tender. Let cool slightly.
- Slice each potato in half lengthwise. Scoop out most of the flesh, leaving a thin layer to support the skin.
- Brush insides of potatoes with olive oil and place skin side down on a baking sheet. Bake for 10 minutes.
- Heat chili in a saucepan with Velveeta and picante sauce, stirring until cheese is melted and smooth.
- Spoon chili into each potato skin and return to oven for 15-20 minutes.
- Top with sour cream and sprinkle with green onions. Serve hot or at room temperature.
Notes
- Adjust cooking time based on potato size.
- Can use different types of cheese according to preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg