Chili Cheese Baked Potato
Crispy-skinned russet potato loaded with warm canned chili, melted cheddar, and cool sour cream—comfort food that tastes homemade in 20 minutes. No fussing, no sides needed.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
comfortamericanvegetariancrispycreamymeltyweeknightmain-dish
Ingredients
- 2 whole russet potato
- 1 can (15 oz) canned chili
- ¾ cup cheddar cheese, shredded
- ¼ cup sour cream
Instructions
- 1
Poke each potato all over with a fork, then microwave on high for 12 minutes until a knife slides through easily.
- 2
Warm the chili in a small pot or microwave until steaming, about 3 minutes.
- 3
Split each potato lengthwise and fluff the insides with a fork.
- 4
Spoon hot chili over each potato, then top with cheddar cheese and a dollop of sour cream.
- 5
Serve immediately while the cheese is melting and the potato is still hot.
Tools you’ll need
- microwave
- small pot or microwave-safe bowl
- fork
- knife
- spoon
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