Ingredients
Scale
- 5–6 Large Russet potatoes ($2.50)
- 2 cans (15 oz) of store-brand chili with beans ($3.00)
- 1 bag (8 oz) shredded mild cheddar cheese ($2.50)
- 1 small container sour cream ($1.25)
- 1 bunch green onions, sliced ($0.50)
- 2 tablespoons vegetable oil or butter (pantry staple)
- Salt and pepper (pantry staple)
Instructions
- Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly under cold water to remove any dirt. Use a fork to prick each potato 5-6 times; this allows steam to escape so they don’t burst. Rub the skins lightly with a small amount of oil and sprinkle generously with salt. This ensures the skin gets crispy and flavorful.
- Place the potatoes directly on the center oven rack for the best airflow. If you prefer a softer skin, you can wrap them in foil, but for that classic “bar” texture, keep them unwrapped. Bake for 50 to 60 minutes. You will know they are done when the skin is crisp and a fork easily pierces through to the center.
- About 10 minutes before the potatoes are finished, pour your canned chili into a small saucepan. Heat it over medium-low heat on the stove, stirring occasionally to prevent sticking. If the chili is too thick, add a splash of water. Keep it warm until you are ready to serve.
- While the potatoes finish, place your shredded cheese, sour cream, and sliced green onions into small bowls. Once the potatoes are out of the oven, slice them down the middle lengthwise and fluff the insides with a fork. Line the potatoes up on a large platter next to the toppings and the hot chili.
- Let every family member grab a potato and go down the line. Start with a heavy ladle of warm chili, followed by a generous handful of cheese so it melts into the chili. Top with a dollop of sour cream and a sprinkle of green onions for a fresh crunch.
- Cook Time: 1 hour 10 minutes