I’m a big fan of doing meal prep on Sunday mornings, but there are always far too many leftovers. Instead of freezing them, forgetting about them, and throwing out the creepy frozen mess 6 months later, I try to come up with recipes to use my leftovers in new and creative ways.
This is a recipe that takes a staple of American cuisine, the twice-baked potato, and adds leftover chili in the mix to spice it up a bit.
- 4 large Idaho potatoes
- 1-1.5 C of leftover chili
- 2 T sour cream
- 2 T whole milk
- 1 T butter
- 1 C shredded cheddar
- Salt & Pepper
- Rinse your potatoes and then cook them until fork tender. In a microwave, this takes 6-8 minutes per potato or you bake them in the oven at 350 degrees Fahrenheit for 50 minutes-an hour. This is supposed to be a quick and easy method, so I suggest the microwave.
- Pre-heat your oven to 400 degrees Fahrenheit.
- Cut the potatoes lengthwise and scoop out the insides into a large bowl. Since the potatoes will be hot, I suggest using a kitchen towel to hold them while you cut and scoop. Make sure to leave a small amount of potato left in the skin so that the whole thing doesn’t fall apart.
- Add the sour cream, butter, leftover chili, milk, and half of your shredded cheddar to the potato innards and mash together until the mixture is well-combined. Season with salt and pepper, to taste. If your chili is already salty enough, be sure to go easy on the additional seasonings.
- Scoop the mixture in heaping piles into your 8 potato shells and sprinkle the leftover shredded cheddar on top.
- Place on a baking sheet and bake for 20-30 minutes in a 400 degree oven, until the cheese is melty and slightly browned.