Why have a plain old baked potato when you can make Chili Potato Bowls? Fall is here, time for all of your favorite comfort foods: chili, soup, stews and more. This recipe is an easy way to use your chili leftovers with a few special touches. Tender and savory onions and peppers are a delicious topping for this meal. Super easy and super cheesy, these are a hit. Chili Potato Bowls is a great recipe for two hungry people, or easily adaptable to feed more.
Chili Potato Bowls = yummy-licious one-skillet meal for two!
On a rare night where my husband and I had the house to ourselves, I had to come up with something to eat for just two people. If you are used to cooking for a houseful, it is hard to scale back and cook for two.
Or it is hard for me, anyway.
I didn’t want to mess up the kitchen, so I had already decided that whatever we ate for dinner would be made in ONE PAN.
Scrub up a couple of potatoes and prick them all over with a fork. Rub with a little oil and into the oven they go. (Of course, in our trust cast iron skillet, Lucille.)
It is amazing what you can get done while the A-kids are gone, B-potatoes are cooking. This is what I did:
- had a REAL conversation with my husband
- folded two baskets of laundry
- played with the dogs
- enjoyed a little wine
- worked on my blog
When the potatoes are done, cut a large wedge in the top of each and carefully scoop out the inside. (Don’t you dare throw away the potato guts. Save them for potato soup, save them for your next batch of mashed potatoes, or throw them in a bowl to eat with your lunch at work tomorrow with some butter and sour cream.)
You can see where I’m headed, right?
Now time for some yummy-licious toppings. (Yes, yummy-licious is a word. I saw it on a T-shirt.)
Is it just me, or do onions and peppers make everything taste better? (Note, same skillet.)
Time for the fun part: assembly! Well, the second fun part. Obviously, the fun part is eating these Chili Potato Bowls. Just scoot the veggies to the side and make room for the potatoes.
Fill each potato with a generous serving of leftover chili. That’s right, load these bad boys up.
Try one of our other chili recipes: Texas Tailgate Chili, or Blackeyed Pea Chili. (Yeah, we kind of have a thing for chili.)
Scoop up the onions and peppers from the side of the skillet and pile them on top. Gorgeous! Then, you know what comes next right?
CHEESE ME! (I seriously don’t know when to stop. 🙂 )
Back in the oven to get warmed through, melted and bubbly. Then serve.
What are you waiting for? Dig in!
Chili Potato Bowls
- 2 large baking potatoes
- 1/2 TB vegetable oil
- 2 TB butter
- 1 small onion thinly sliced
- 1 medium bell pepper thinly sliced
- 1/2 TB brown sugar
- 1/2 tsp Worcestershire sauce
- 2 cups chili depending on the size of potaotes
- 1 cup shredded sharp cheddar cheese
- Heat oven to 400 degrees. Wash and scrub potatoes, then prick all over several times with a fork. Rub each potato with vegetable oil. Place in a cast iron skillet and bake for approximately 45 minutes to 1 hour until potatoes are cooked through. (Check doneness by running a small knife through the center.)
- When potatoes are done, cut a large wedge into each potato. Carefully scoop out the insides, leaving a "potato bow". Reserve potato insides for another use.
- Reduce oven heat to 350 degrees.
- Remove potatoes from the skillet. Heat stove to medium high. Melt butter and add onions and peppers. Stir and cook 10 minutes. Add brown sugar and Worcestershire, stir and cook an additional 5 minutes until vegetables are tender.
- Move the onion and pepper mixture to the sides of the skillet. Return potatoes to the skillet. Fill each with chili. Top each chili potato evenly with onions and peppers, then with the cheddar cheese.
- Return the skillet to the oven for 20 - 25 minutes until the chili is warmed through and cheese is melted, golden brown and bubbly.
- Serve warm.