I know this is a little late…but Happy Halloween! This was my first year passing out candy as an “official” adult in our new home and it was so much fun (even with the freezing rain and wind that surprisingly found its way a foot into the garage where we were sitting)! We had the most adorable collection of children visiting us; I am so grateful for wonderful neighbors and I absolutely love our new neighborhood. I have to admit usually I am not a huge fan of Halloween; I do not like scary movies…or ghost stories…or scary costumes…or tons of candy. But this year I made an exception, and even dressed up!
Now that the beautiful autumn scenery is turning (to put it kindly) bare, I am finding myself craving cold weather comfort food. This loaded baked potato completely fits the bill. Warm, cheesy, slightly spicy, creamy, and ridiculously easy to make! I used leftovers from my batch of Crock-pot chili, but you could just as easily use your favorite brand of canned chili. Although these potatoes are hearty enough to eat alone for dinner, you could also serve them with a simple mixed greens salad. I see many winter evenings in my PJ pants eating these loaded baked potatoes…yum!
- 1 medium Russet potato per person
- 1-2 tbsp olive oil
- 2-3 c. leftover chili (or canned chili, use gluten free if necessary)
- 1 c. shredded cheddar cheese
- 1/2 c. light sour cream
- 4 scallions, sliced
Preheat oven to 400 degrees F. Wash and completely dry potatoes. Rub a thin layer of olive oil on potatoes with your hands and poke several holes in each one. I don’t know if I truly believe this, but I was always told the potatoes would explode in the oven if you didn’t do this…and who wants to risk it? Place potatoes on a baking sheet and pop in the oven until they are tender; depending on their size this could take anywhere from 45 minutes to 1 hour.
The potatoes are ready when you pierce them with a knife and feel no resistance.
Meanwhile, warm the chili in a small saucepan and keep warm. Prepare your toppings in anticipation of the potatoes being ready! Remove potatoes from oven and slice down the middle.
Scoop a couple spoonfuls of chili into the middle of the two halves. Top with cheese, then a dollop of sour cream, and sprinkle with the scallions. Repeat with each of the potatoes. My husband loved these, so I had to share. Enjoy!