Need a quick, easy side dish that doesn’t require a lot of ingredients? Try these Chili Baked Potatoes – they’re so delicious and you only need 3 ingredients to make them!
Happy Monday, you guys! Hope you had a great weekend. We had a nice, peaceful weekend at home enjoying some yummy food…like these Chili Baked Potatoes.
Well, the girls and I did anyway – the husband was stuck out in the white stuff plowing it away, so all the skiers could make their way to the mountains.
And we got A LOT of white stuff this weekend!
Here’s a picture I took of the front yard last night…luckily, we have other doors to exit!
I would have to guess we landed somewhere around 20 inches or so, but I haven’t seen an actual report for our area.
I’m so ready for spring!
But, while we wait, we can still keep warm by spending extra time in the kitchen. So, the next time you need a warm and cozy side dish for dinner on a “chilly” night…give these Chili Baked Potatoes a try!
They are super versatile – you can use any kind of chili you like and you can even make them to fit any diet!
Gluten Free? Make sure the chili you’re using doesn’t contain any flour or thickening agent that is made from wheat and you’re good to go!
Dairy Free? Leave off the cheese!
Vegan or Vegetarian? Use a bean chili that doesn’t contain meat and leave off the cheese.
Don’t like cheddar? Use mozzarella, Parmesan or even American, if you want to!
All you have to do is start with your favorite kind of potato, then add the chili of your choice and the cheese is up to you.
It’s that simple! Just use whatever ingredients work for you and your lifestyle.
You can even use canned chili if you don’t have any homemade available.
Awesome! Let’s get started…
Here’s the recipe:
Chili Baked Potatoes
- 4 to 6 potatoes small or medium
- 2 to 3 cups chili homemade or canned
- 1 cup cheddar cheese shredded
- Preheat the oven to 375 degrees Fahrenheit.
- Wash potatoes. Slice each potato in half and arrange in a 9 x 13 baking pan.
- Bake potatoes for 15 minutes.
- Remove from the oven.
- Scoop about 1/4 cup of chili onto each potato.
- Top with shredded cheddar cheese.
- Bake for an additional 15 to 20 minutes or until the potatoes are soft and the cheese has melted.
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