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    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.

    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