Twice baked chili-cheese potatoes
Potatoes packed with cheddar and Parmesan cheeses along with Rodney's ultimate chili.
SERVES
6
Ingredients
Potatoes
- 6 russet potatoes, washed and scrubbed
- Good olive oil
- Sea salt and freshly cracked black pepper
Filling
- 1-1/2 tablespoons butter
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons, plus 1 tablespoon fresh chives, thin chopped
- 1 scallion, thinly sliced
- 2 cups shredded Cheddar cheese
- 1 cup freshly grated Parmesan
- 2 cups Rodney’s Ultimate Chili
- Sour cream, to garnish
- Chives, to garnish
Directions
- Preheat the oven to 425 degrees Fahrenheit. Wash, scrub, and dry russet potatoes.
- Using a fork or sharp knife, pierce each potato all over. Brush with olive oil and season with salt and pepper.
- Bake potatoes on lined baking sheet for 50–60 minutes, or until you can easily pierce with a fork. I recommended rotating them halfway through baking. Once complete, remove potatoes from oven, and reduce heat to 375 degrees Fahrenheit.
- Let potatoes rest, until cool enough to handle. With a sharp knife, slice potatoes down the middle, lengthwise. Scoop out potato “meat” and place in large bowl. While scooping, make sure you don’t pierce the potato skin – it must remain intact so they become potato skin “boats”.
- Place the empty potato boats into a greased baking dish and set aside.
- Using a potato masher, mash the potatoes rough. They don’t have to be completely smooth.
- Add the butter, sea salt, cracked black pepper, chives, scallion, cheddar cheese, and parmesan to the bowl. Mix well.
- Spoon the potato mixture into the potato shells, filling them just to the top of the skin. Using a large spoon, press potato mixture down, creating a small well in each potato. Spoon a generous amount of Rod’s ultimate chili onto each potato.
- Place baking dish in oven, baking for 13-17 minutes (or until you can see the cheese melting).
- When done, remove potatoes from oven. Serve with sour cream on top, and garnish with fresh chives.
