Cowboy Potato
Hearty baked potatoes loaded with chili, cheese, and your favorite toppings.
4 large
Russet potatoes
2 tbsp
Olive oil
1 tsp
Salt
1/2 tsp
Black pepper
1 can (15 oz)
Chili with beans
See all 8 ingredients ↓
Hearty baked potatoes loaded with chili, cheese, and your favorite toppings.
Instructions
- Preheat oven to 400°F (200°C).
- Scrub Potatoes and pat dry. Pierce each potato several times with a fork.
- Rub potatoes with Olive oil, Salt, and Black pepper.
- Bake for 45-60 minutes, or until Potatoes are easily pierced with a fork.
- While the potatoes bake, heat the Chili in a saucepan over medium heat until warmed through.
- Once the Potatoes are cooked, slice each potato lengthwise.
- Spoon Chili over each potato.
- Top with Shredded cheddar cheese, Sour cream, and Chopped green onions.
- Serve immediately.
- Potatoes
-
4 large
900 g
Russet potatoes
-
2 tbsp
30 mL
Olive oil
-
1 tsp
5 g
Salt
-
1/2 tsp
2.5 g
Black pepper
- Chili
-
1 can (15 oz)
425 g
Chili with beans
- Toppings
-
1 cup
115 g
Shredded cheddar cheese
-
1/2 cup
120 g
Sour cream
-
1/4 cup
50 g
Chopped green onions
Equipment
- Oven
- Baking sheet
- Fork
- Saucepan
Instructions
- Preheat oven to 400°F (200°C).
- Scrub Potatoes and pat dry. Pierce each potato several times with a fork.
- Rub potatoes with Olive oil, Salt, and Black pepper.
- Bake for 45-60 minutes, or until Potatoes are easily pierced with a fork.
- While the potatoes bake, heat the Chili in a saucepan over medium heat until warmed through.
- Once the Potatoes are cooked, slice each potato lengthwise.
- Spoon Chili over each potato.
- Top with Shredded cheddar cheese, Sour cream, and Chopped green onions.
- Serve immediately.
Nutrition per serving
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