Wednesday, October 24, 2012

Chili Cheese Baked Potatoes



How easy is this! And sooo good. 

Start off with 4 large Russet potatoes. Scrubbed really well (you'll WANT  to eat the skins and all), rubbed with Extra Virgin Olive Oil and srinkled liberally with coarse Sea salt or Kosher Salt. Place directly on the rack in a pre-heated 400F oven, with a pan underneath, for about an hour. 

Meanwhile, make or heat up your favorite Chili recipe, and grate some sharp cheddar cheese, thinly slice some scallions, and get the Sour cream ready. 

When your taters are done, plate them and poke holes across the top in a line with a fork. Crack them open and ladle in some chili, top with cheese, sour cream, scallions and whatever else your heart desires. 

Bon appetit!!