Spicy Chili Stuffed Twice Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This makes a twice baked potato come alive and a good use for leftovers of the chili recipe that I have also. Ingredients:
2 large baking potatoes. |
1 tsp white pepper. |
1 tsp hot chili powder. |
1 heaping tsp cumin. |
1 heaping tsp oregano. |
2 tbsp sour cream. |
1 tsp rainbow colored peppercorns freshly ground. |
1 tbsp butter or less to your tatse (for those who are watching their weight lol). |
sea salt to taste. |
4 strips of bacon diced fine cooked until crisp the crisper the better. |
enough chili to fill the potato boats 1/2 full. |
enough shredded habanero cheese or your favorite cheese to cover the top of the potato. |
Directions:
1. Bake potatoes until cooked through cut in half let cool then scrape out leaving enough potato to keep the skin firm.
2. Put the potato scrapings in a medium bowl add all the spices,sour cream,bacon mix well.
3. Fill the potato boats 1/2 way with the chili.
4. Top it off with the potato mixture.
5. Bake at 350 degrees for 5 to 10 minutes.
6. Turn on the broiler.
7. Top with the habanero cheese.
8. Put under the broiler and melt the cheese keep a close eye on them so the cheese doesn't burn.
9. Serve with cheese covered broccoli.
10. Get ready for the spicest taters you have ever had.
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