This post is really not a recipe. It’s not even an original idea. I just wanted to share one of the other ways that we make use of leftovers. Chili is one of those things that is great for leftovers. There are so many ways that leftover chili can be used, so when I make a pot of chili, I always plan to make a double batch. That way, I can freeze some for later use in meal sized containers on busy nights. It’s as convenient as canned chili, but it’s healthier and usually less expensive ounce per ounce.
I’ve already posted about Chili-Mac and Chili Cheese Nacho bake. Of course, there is the obvious chili dog, but my favorite way to use leftover chili has to be on a baked potato. I love baked potatoes, and whenever we bake potatoes, we always make extras that we can pull from the fridge for a second night of potatoes. Putting leftover chili atop a leftover baked potato gets dinner on the table in no time because all that’s needed is a little assembly and a few minutes in the microwave to reheat things. Of course if I have leftover chili and no baked potatoes, I can make pressure cooker “baked” potatoes to speed things up.
Here’s the recipe. Give it a try, and let us know what you think.
- 4 baked potatoes, warm from the oven
- 2 cups of leftover chili, warmed up on the stove or in the microwave
- ½ - ¾ cup shredded cheese (cheddar, jack, or a combination)
- Optional Toppings: chopped onion or sliced green onions, sour cream
- Cut potatoes in down the center of the top and push in the ends to create a well in the center.
- Place each potato on a plate or in a shallow bowl.
- Pour ½ cup chili into the opening in the center of each potato.
- Sprinkle 2-3 tablespoons of cheese on top of each potato.
- Add a dollop of sour cream and/or a sprinkling of onions to your taste.
Thanks for visiting Patty Cake’s Pantry.