Ingredients
Scale
- 6 large Russet potatoes (scrubbed and cleaned)
- 2 cans (15 oz each) of mild or spicy chili (store brand saves more money)
- 1 bag (8 oz) shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Optional: 1 bunch green onions, sliced (usually under $1)
Instructions
- Step 1: Prep the Potatoes Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly under cold water to remove any dirt. Pat them completely dry with a paper towel. Use a fork to prick each potato 4-5 times; this allows steam to escape so they don’t burst. Rub the skin of each potato with a light coating of vegetable oil and sprinkle them generously with salt. This ensures the skin becomes crispy and flavorful.
- Step 2: Bake to Perfection Place the potatoes directly on the center oven rack for the best air circulation. If you are worried about drips, place a sheet of foil on the rack below them. Bake for 50 to 60 minutes. You know they are done when the skin is crisp and a fork easily slides into the center. The internal texture should be soft and fluffy.
- Step 3: Heat the Chili While the potatoes are in their final 10 minutes of baking, pour the canned chili into a small saucepan. Heat it over medium-low heat on the stove, stirring occasionally to prevent sticking. You want the chili to be piping hot when the potatoes come out of the oven. If you prefer, you can also heat the chili in a microwave-safe bowl for 3-4 minutes, stirring halfway through.
- Step 4: Set Up the Bar Lay out your toppings in small bowls or on a large platter. Slice the baked potatoes down the center and fluff the insides with a fork. Place the hot potatoes at the start of the line, followed by the hot chili, shredded cheese, sour cream, and green onions. Let every family member pile on their own toppings to their heart’s content.
- Cook Time: 70 minutes