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