Loaded Chili Baked Potato


  • 2 large Russet potatoes
  • 1 cup chili, homemade (slow cooker or 30-minute) or store-bought
  • 2 tbsp. light sour cream
  • 1/4 cup Cheddar cheese, shredded
  • 1 tbsp. scallions, chopped

Puncture potatoes all over with a fork. Cover each potato with a damp paper towel. Place on a microwave-safe dish and microwave for 10 minutes. Check potatoes by piercing the center with a fork. It should enter easily. If potato is still firm, continue cooking for an additional 2 minutes at a time until fork enters easily. Remove from microwave and allow to cool slightly.

Cut potatoes in half and lightly fluff insides. Top with half of the chili, sour cream, cheese and scallions. Serve immediately.
by The Savvy Kitchen