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Quinoa Chili Stuffed Baked Potato

Posted by Peggy on January 31, 2010

Quinoa Chili Stuffed Baked Potato
Recipe: Quinoa Chili Stuffed Baked Potato


  • 4 large Idaho potatoes
  • Olive oil as needed
  • 2 cups prepared chili (yesterday's dinnerFeed), heated


  1. Preheat oven to 400˚.
  2. Rub olive oil over potatoes and lightly sprinkle with kosher salt. Place on middle rack of oven and bake 30 minutes. Prick each potato with a fork and continue cooking until potatoes are tender, about 15 additional minutes.
  3. When potatoes are cool enough to handle but still warm, slice off 1/4 piece from the top of each potato and, with a melon baller or spoon, scoop flesh into a large bowl. Leave about 1/4-inch-thick shell on the potato "bowl" and fill with heated chili. Serve.

Active Time: 5 minutes

Bake Time: 45 minutes

Number of servings (yield): 4

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