Thursday, October 3, 2013

Chili Baked Potatoes

There are SEVERAL ways to bake a potato but I have to say this version by Alton Brown is my new favorite.  This really isn't a recipe just something we put together for a weekday dinner. Just add a big salad and your set!

Chili Baked Potatoes

2          large russet potatoes
            Canola oil to coat
            Kosher salt

1          can prepared chili (Trader Joe’s vegetarian or Amy’s Vegetarian chili)
3          slices vegan bacon (optional), fried and diced
2          green onions, diced
            vegan sour cream

Heat oven to 350 degrees and position racks in top and bottom thirds.  Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork, poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil.  Sprinkle with kosher salt and place potato directly on rack in the middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft.  Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.  It will pop right open.

Scoop out some of the cooked potato to make room for the chili, and put in separate bowl, mix with cooked vegan bacon, some vegan sour cream and onions. 

Stuff potatoes with hot chili then top with the scooped out potato mixture

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