Twice-Baked Potatoes with Chili and Cheese
Last weekend, we helped my parents move furniture. Large furniture made of wood. Why? Because of the promise of Mom’s homemade chili with all the fixings: cheddar cheese, sour cream and – be still my heart – Fritos. She sent us home with a container of chili. I don’t know about you, but after two bowls of chili, I’m done with chili. So, we decided to use it up on Twice-Baked Potatoes with Chili and Cheese.
When I met Jeff, he was not a fan of the baked potato. Not until he tried my mom’s. Most artists work in oil or marble. She works in tater.
The secret to Mom’s twice-baked potatoes is that she rubs them with extra-virgin olive oil and pats on some Kosher salt before they go into the oven. The skin is so good, Jeff digs out the filling and eats the rest like a taco. No flavor wasted.
Twice-Baked Potatoes with Chili and Cheese
- 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
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.
