Description
If you like the food more than the football, this recipe is for you.
Ingredients
Scale
- 2 large russet (baking) potatoes, scrubbed clean and patted dry
- 1 teaspoon Extra Virgin Olive Oil
- 1 can of Trader Joe’s Organic Vegetarian Chili or other chili
- 1 cup of shredded Pepperjack cheese (omit or substitute Daiya cheese to veganize these)
- 1/2 avocado, diced
- Preheat the oven to 400 degrees.
Instructions
- Directions
- Coat the baking potatoes lightly with the olive oil and place in the 400 degree oven for 1 hour and 10 minutes, or until baked through and skins are crisp. Remove from oven and let cool.
- Once cooled, split the potatoes lengthwise and scoop out most of the flesh, leaving a 1/4? shell and reserving the scooped out potato for another use. Place the hollowed out potato halves on a parchment paper lined baking sheet.
- Divide and distribute the canned chili evenly inside the 4 scooped out potato halves.
- Top each potato half with approximately 1/4 cup shredded Pepperjack cheese.
- Place in the 400 degree oven and bake for an additional 20 minutes, or until cheese is golden brown and bubbly. Remove from oven and top with chopped avocado.
- Serve hot.
- I like to serve these with an assortment of “fixin’s”, such as Sriracha hot sauce, salsa, jalapeno rings, sour cream, guacamole, etc.
- Prep Time: 15 mins
- Cook Time: 1 hour 40 mins