Twice Baked Chili Cheese Potatoes Recipe
Recipe type: Twice Baked Chili Cheese Potatoes
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 potatoes
Easy weeknight meal perfect for game-day or a cold winter night!
  • 4 russet potatoes
  • 1-2 cans HormelĀ® Chili with beans
  • 1 cup shredded cheese
  • Salt and Pepper to taste
  • 2 tablespoons butter
  • 1 chive onion, diced
  • 2 tablespoons olive oil
  • Sour cream (if desired)
  1. Preheat oven to 450. Wash potatoes.
  2. Prick potatoes lightly six times with a fork.
  3. Place potatoes on a wire rack over a baking sheet or on a baking sheet lined with parchment paper.
  4. Bake 45 min to 1 hour, until soft in the center.
  5. Rub olive oil on potatoes and cook 10 more minutes.
  6. Allow to rest before handling.
  7. Assembly:
  8. Slice potatoes down the center.
  9. Use a spoon to scoop out the potato pulp and place in a bowl. Add the butter, chives, salt, and pepper to the mixture and mash. Stuff the potatoes with the mixture until almost full to the top. You probably won't use all of the mashed potatoes, set aside or eat for a snack! Add a good amount of the chili, about ¼ can per potato, more if desired. Top with cheese.
  10. Lower oven to 350 degrees and bake another 10-15 minutes.
  11. Top with sour cream or any other desired garnish!
Recipe by the dwelling tree at