Food & dining

Recipe for chili-stuffed baked potatoes

Chili-stuffed baked potatoes.

Karoline Boehm Goodnick for The Boston Globe

Chili-stuffed baked potatoes.

Serves 4

4baking (russet) potatoes, scrubbed
4cups chili
½cup grated cheddar
2scallions, green parts only, chopped
Handful fresh cilantro leaves, chopped

1. Set the oven at 400 degrees.

2. Use a kitchen fork or knife to poke a few holes in each potato. Place on the middle rack in the oven. Bake for 1 hour or until they are tender when you pierce them with a skewer. Remove from the oven and place a potato on each of 4 plates.

Advertisement

3. Meanwhile, in a saucepan, heat the chili over medium heat, stirring often, for 5 minutes or until bubbling hot.

4. Cut a long slit, lengthwise, in the top of each potato. Spread open the potatoes so they are a few inches wide. Fluff the top of the potato flesh with a fork. Ladle about 1 cup of chili over each potato. Garnish with cheese, scallions, and cilantro. Lisa Zwirn

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
We hope you've enjoyed your free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com