Chili-Cheese Spuds
Chili-Cheese Spuds is an easy dinner. Made with 4 (6 oz.) baking potatoes, 1 (15 oz.) can vegetarian chili (with beans), 1/2 c. cheddar cheese, finely shredded, 1/4 c. sour cream and 1/4 c. sliced green onions, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Scrub potatoes and shake to remove excess moisture (don't dry).
Place damp potatoes in an electric slow cooker.
Cover with lid; cook on low heat setting until potatoes are tender (about 6 to 8 hours; great for the working person).
Split open each potato, fluff pulp with a fork.
Spoon about 1/2 cup chili into center of each potato, top with 2 tablespoons cheese, 1 tablespoon sour cream and 1 tablespoon green onions.
π· Perfect Pairings
Complete your meal with these
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