© 2022 MarcaRelli
When I want to ramp up fruits and veggies in my diet I go straight for a bottle of Merlot and a bag of potato chips. I love potatoes in all their forms. I’m a potato head. If you’re as old as me you’ll remember that the original Mr. Potato Head was just the eyes, ears, nose and mouth which you then stuck on a REAL potato.
Potatoes are cheap and filling and there is no end to what you can do with them. Of course my absolute favorite is french fries – especially the crinkle cut fries like the ones you get at the Jersey shore in that plaid basket with the little wooden pitchfork. You snarf it down in minutes because you’re so darn hungry from the sun and the sea.
Use whatever potato is on sale. Idaho baking potatoes are always great but red potatoes or Yukon Gold are awesome as well. I just use a can of Hormel chili and zap it in the microwave but you can make homemade chili if you don’t have a life but do have the time. Sour cream and shredded cheddar cheese for toppings are both great options.
Need This
2 baking potatoes
Chili (beans or no beans)
Olive oil
salt and ground black pepper
Sour cream (optional)
Shredded cheddar cheese (optional)
Do This
Heat your oven to 400 degrees F.
Brush a tablespoon of olive oil onto a baking pan.
Cut the potatoes in half lengthwise.
Put the potatoes onto the baking pan cut side down.
Bake the potatoes until easily pierced with a fork (about 45 minutes)
Heat the chili until hot.
Remove the potatoes from the oven.
Plate the potatoes cut side up. Use a knife to score a checker pattern on the potato flesh.
Fan the potato out a little then hit them with a little salt and pepper.
Spoon the chili over the potatoes.
Sprinkle with shredded cheese and a dollop of sour cream – if using.
Serve immediately.
Serves 4. My cost approx $ 4.79 total about $ 1.20 per serving.