Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
- 2 large potatoes
- 2 tbsp olive oil
- 1 can vegetarian chili (or your favorite homemade recipe!)
- 1 ripe avocado, pitted and diced
- 2 tbsp shredded cheddar cheese
- ¼ cup sour cream
- 1 tbsp chopped fresh chives
- Preheat oven to 350 degrees F.
- Wash and dry potatoes, then rub with olive oil.
- Using a fork, pierce holes into the potatoes in multiple places.
- Wrap each potato in aluminum foil and bake in the oven for 1h 30min.
- Once done, heat chili in a saucepan over low heat, then use a knife cut open the potato.
- Squeeze the sides in to open the potato more, forming a bowl.
- Add the chili, then top with cheese, sour cream, chopped avocado and chives.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chili-baked-potatoes/
3.1.05