Chili-Topped Idaho® Baked Potatoes | Idaho Potato Commission
These chili-topped baked potatoes are a perfect cold weather entrée – hearty, inexpensive to make, warm and filling. Add a green salad or coleslaw mix for a complete, easy meal.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Stockpot
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Spoon
- Paper towel
- Microwave
Ingredients
- 8 oz. 90% lean ground beef
- 1 large onion, chopped
- 2 teaspoons garlic, minced
- 1 8-oz. can tomato sauce
- 1 tablespoon cider vinegar
- 1 - 2 tablespoons chili powder (to taste)
- 1 15-oz. can red kidney beans, drained
- 1/4 teaspoon salt
- 4 medium-sized (approximately 8 oz. each) Idaho® potatoes
- 2 green onions, sliced
- 1 jalapeño pepper, seeded and minced
- 1/2 cup cheddar cheese, shredded
- Sour cream
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