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Twice Baked Potato with Leftover Chili
ELIZABETHSHAULES4Ingredients
80Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- chili (Left over)
- 6 potatoes
- 2 cups cheddar cheese
- 1/3 cup sour cream
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Directions
- Heat the oven to 425°F and line a baking sheet with aluminum foil. Scrub the potatoes clean and prick all over with a fork. Rub them all over with olive oil and sprinkle with salt and pepper. Arrange the potatoes on the baking sheet and bake until easily pierced with a fork, 50 to 60 minutes, turning the potatoes once or twice during cooking. Allow to cool enough to handle.
- When the potatoes are cooked and have cooled just enough to handle, cut them in half and scoop out the insides, creating a hollowed-out shell about 1/4-inch thick. Arrange the shells in rows on the baking sheet.
- Mash potatoes and fold in 1 cup of the cheese, followed by the left over chili.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol75mg25% |
Sodium460mg19% |
Potassium1420mg41% |
Protein22g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A15% |
Vitamin C110% |
Calcium45% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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