To devise this recipe, I just experimented with ingredients I had on hand—and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!—Nadine Behrend, Everett, Washington
- 4 large baking potatoes
- 1/2 pound ground beef
- 1 small zucchini, diced
- 1/2 cup chopped onion
- 1 can (16 ounces) chili
- Butter, optional
- 1 cup (4 ounces) shredded cheddar cheese
- Sour cream
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa. Yield: 4 servings.
Originally published as Baked Potatoes with Chili in Country Ground Beef 1993, p71
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