These little baked potatoes are loaded with warm chili and topped with mounds of melty cheese.
The base is a mini baked potato piled high with my favorite homemade chili and your favorite toppings.
Top it with chopped green onion if you like and serve at a party, the big game, or even pop them in a lunch box or serve at dinner as a perfect portion controlled side dish.
Mini Chili Cheese Stuffed Potato Bites
Ingredients
- 2lb small potatoes, baby Yukon gold or red skin potatoes
- 1-1 1/2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- prepared chili (canned or homemade)
- shredded cheddar cheese
- chopped green onion or additional toppings, optional
Directions
Preheat oven to 450 degrees F. Rinse and scrub potatoes under cool water. Dry with a paper towel. In a large bowl, toss the potatoes, olive oil, salt and pepper together until completely coated. Place the potatoes on foil lined baking sheet and bake for about 30 minutes, or until tender when pierced with a fork.
Remove from the oven and let cool slightly. Once cool enough to touch, cut a small slit in the top of each potato. Top with chili and cheese. Bake for an additional 5 minutes or until the cheese is melted, if desired. Garnish with green onion or additional toppings. Serve warm.
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