Baked Potatoes with Chili |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To devise this recipe, I just experimented with ingredients I had on hand—and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a meal in a spud ...you don't even need a side dish!—Nadine Behrend, Everett, Washington Ingredients:
4 large baking potatoes |
1/2 pound ground beef |
1 small zucchini, diced |
1/2 cup chopped onion |
1 can (16 ounces) chili |
butter, optional |
1 cup (4 ounces) shredded cheddar cheese |
sour cream |
salsa |
Directions:
1. Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa. Yield: 4 servings.
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