Twice Baked Potatoes With Chili And Cheese |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
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These Are Awesome, The Chili On The Top is What Makes This Tater Great!!! Ingredients:
4 baking potatoes |
extra-virgin olive oil |
kosher salt |
4 tablespoons butter |
1/4 cup milk |
1/4 cup sour cream |
1 1/2 cups shredded cheddar cheese, plus more for topping |
1 green onion, sliced (or 2 tablespoons chopped chives) |
salt and pepper, to taste |
chili |
Directions:
1. Preheat oven to 400 degrees F. Scrub the potatoes, rub them with olive oil, and pat on Kosher salt. Place potatoes on baking sheet, and bake for 1 hour. Set aside until cool enough to handle, about 10 minutes. Lower the oven temperature to 350 degrees F.
2. Split potatoes, and scoop most of the flesh into a medium-sized bowl. Add butter, milk, sour cream and cheese. Mash with a potato masher or a fork. Fold in chives, and season with salt and pepper.
3. Scoop filling back into potatoes. Top with cheese. Bake for 15 minutes.
4. In the meantime, warm the chili in a saucepan over medium heat.
5. Garnish potato with chili and cheese before serving.
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