You know how I feel about my freezer. I love all that good stuff in there that I made in double batches a while back so I could grab it on a busy night. Here’s a way to give new life to that Winter Vegetarian Chili you stashed away (and stretch the frozen quart to feed a whole family).
Of course, a baked potato makes a mighty fine meal even if you don’t have chili handy (although that chili really is worth making). And if you’re in a part of the world where the weather now makes eating chili & baked potatoes seem SO last season…well, feel free to gloat in the comments.
Baked Potatoes with Chili: Bake as many Russet potatoes as you like. Scrub them well, poke some holes in them with a fork, place them on a cookie sheet or right on the oven rack and bake at 400 degrees for 45-75 minutes, depending on size. (You could also lightly rub the skins with olive oil and salt, but I don’t.) The potatoes are done when you poke them with a fork and the interior feel soft under the crispy skin. Split potatoes open, spoon in a big scoop of warm chili, and top with salsa, shredded cheese, and thinly sliced green onions.