Twice Backed Chili Potatoes
Serves 420 mins prep85 mins cook
A hearty dish of chili topped on baked potatoes filled with a creamy potato mixture, cheddar cheese, and spices, perfect for football season.
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What you need
Instructions
1: Oil potatoes and sprinkle with salt. Bake in preheated oven at 425°F for 65-70 minutes, until fork tender. 2: Remove and let potatoes cool. Scoop out the insides gently, place in a bowl, and mash until smooth. 3: Add a tsp of butter to a pan over medium heat. Sauté onions and garlic until fragrant, 2-3 minutes. 4: In a pot over medium heat, melt butter. Add heavy cream and mix. Remove from heat. 5: Add onions, garlic, and cream mixture to the potatoes. Mix until fully combined. Add cheddar cheese and salt and pepper to taste. 6: Scoop potato mixture back into the skins. 7: Top with chili and sprinkle with cheddar cheese. Bake for an additional 15 minutes. 8: Top with sour cream and jalapeños and enjoy!View original recipe