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Four Bean Chili Baked Potato

February 7, 2011

I was supposed to get this recipe up for you on Saturday, so apologies to all who were waiting for it. This Four Bean Chili Baked Potato is the last installment in my latest 5-in-1 recipe plan. I'm all about recipes that take as little work as possible, especially when friends are coming over. Call me lazy, call me simple, call me whatever you want, but at the end of the day, when I finally get some time to play, I just want to have some fun and not worry about what's happening in the kitchen. Now that I've got leftover chili from Super Bowl in the fridge, I know that all I have to do tonight is pop some potatoes in the oven to bake and then top them off with the chili and our favorite accompaniments. I'm a seriously happy mama!

Four Bean Chili Baked Potato  (Serves 4)

  • Cook Time: 50 minutes,
  • Total Time: 50 minutes,

Ingredients

Preparation

  1. 1. Preheat oven to 425 degrees.
  2. 2. Using a fork, poke a few holes on the sides of the potatoes (so they don’t explode in the oven!) and bake for 50 minutes.
  3. 3. Slice potatoes in half and top with chili.
  4. 4. Serve with desired accompaniments.

Accompaniments: Sour Cream, Chives, Cheese

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Comments






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    February 5, 2012 at 12:13 pm

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  3. yeni

    February 8, 2011 at 10:13 am

    These 5 in 1 chili recipes were excellent. I hope you can do this series again with a different item. They really do help busy or working moms whip up quick, tasty meals for the family.

  4. Ashley

    February 7, 2011 at 10:22 pm

    So how many days can the chili be stored in the fridge?

  5. Lisa {Smart Food & Fit}

    February 7, 2011 at 6:33 am

    It’s a healthier version of chili fries! Gotta try this one, thanks.