Chili and Cheese “Baked” Potato Supper

(from castro15’s recipe box)

Categories: Slow Cooker

Ingredients

  • 4 russet potatoes (8 oz each)
  • 2 cups prepared chili
  • 1/2 cup shredded Cheddar
  • 4 tbsp sour cream
  • 2 green onions, sliced

Directions

  1. Prick potatoes in several places with fork. Wrap potatoes in foil. Place in crock pot. Cover and cook on LOW 8-10 hrs. Carefully unwrap potatoes and place on serving dish.

  2. Heat chili in microwave. Split hot potatoes and spoon chili on top. Sprinkle with cheese, sour cream, and green onions.

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