There is so much gooey deliciousness going on here that at first we just sat and stared at this meal's awesomeness. You will not need a side dish with this, and if you can finish this in one sitting I will be impressed!
Seeing an image on Pinterest of a sliced baked potato (you slice the potato but don't cut it all the way so it is still attached) I used that for my inspiration. And since baked potatoes in themselves are already a tasty meal, I decided to add everything in my house that I felt would be a good match; I was not disappointed! We feasted on gloriously stuffed potatoes that night and went to sleep with full, happy bellies. Plus since we have leftovers, we enjoyed the meal the following day for lunch (we usually take leftovers for lunch, makes packing out lunches easier on me).
Feel free to add or remove components to make this meal suit your tastes as we did, and most of all have fun with this dish. Enjoy!
- 2 Russet Potatoes
- 2 Tbsp Butter
- 2 tsp Cayenne Powder
- 1 tsp Garlic Salt
- 2 slices of Bacon (cooked and crumbled)
- 10.5 oz can Chili
- 1 Jalapeno (diced)
- 1/4 cup Green Onion (chopped)
- 1/4 cup Onion (diced)
- 1 Avocado (mashed)
- 1 cup Cheddar Cheese (shredded)
- 1/4 cup Milk
- 1 tsp Flour
- 1 tsp Chives
Step 1: Preheat oven to 450 degrees Fahrenheit. Wash and scrub your potatoes to get them clean. Once cleaned off, take a knife and carefully start slicing the potato, but make sure not to cut it all the way through. You want the potato to remain together to make it easier to eat. Next make your butter sauce by combining 2 Tbsp of melted butter with 1 tsp cayenne and 1 tsp garlic sauce. Place the potatoes on a baking sheet and cover with the butter sauce, making sure to get some of the butter in between your slices and on the skin. Then place the sheet in the oven and cook for 50 minutes.
Step 2: When you have about 15 minutes left you will want to start heating up your chili and making your cheese sauce. For the sauce, start by dissolving the flour in the 1/2 cup flour. Once dissolved, place mixture on a sauce pan and combine it with 1/2 cup cheddar cheese, the cayenne, and the chives. Stir until cheese is melted on medium to medium low heat. At the same time, heat up your can of chili in either the microwave or stove top (I cooked mine on the stove at low heat).
Step 3: Once the 50 minutes has passed, take the potatoes from the oven. Then start dressing it by first placing 1/2 shredded cheddar cheese in the potato cracks. Follow with the chili, and then top with the cheese sauce you made, jalapenos, green onions, onions, and avocado. Serve with sour cream, your favorite hot sauce, and diced tomatoes. Enjoy!
Yield: Makes 2 potatoes