Ingredients
Scale
- 2 cups of leftover chili
- 4 Russet baking potatoes
- ¼ cup butter, melted
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ cup sour cream
- ¼ cup green onions
- 2 tbsp SPG seasoning
- Herdez Chipotle Crema
- 1 jalapeno, thinly sliced
Instructions
- Coat your potatoes in olive oil and bake at 425°F for about 1 hour, until soft.
- Cut the potatoes in half, then scoop out the insides into a bowl.
- Fry the potato skins in neutral oil at 350F until golden brown.
- Combine the cooked potatoes with Butter, Cheese, milk, sour cream, chives, SPG blend.
- Mix thoroughly then stuff each potato skin until it’s ⅔ full.
- Top the potato skins with leftover chili, cheddar cheese and 2 jalapeno slices
- Bake at 350°F for 5 minutes, until the cheese is melted.
- Top with a drizzle of chipotle crema then enjoy!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
