Chili and Cheese Twice Baked Potatoes- Lunch Version

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Chili and Cheese Twice Baked Potatoes- Lunch Version

Tricia
The Cook
4 Servings
7 Ingredients
0 Comments
These twice baked potatoes are loaded with chili and cheese to make your lunch filling and complete.
4 Servings
7 Ingredients
0 Comments

Ingredients

  • 4 medium cook Russet Potato
  • 1 cup Chili, Canned
  • 1 ½ cups Cheddar Cheese #1
  • ½ cups Sour Cream
  • ¼ cups Milk
  • ½ teaspoons Garlic Powder
  • ½ cups Cheddar Cheese #2

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut potatoes in half lengthwise.
  2. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
  3. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  4. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
  5. Add mixture back to hollowed out skins.
  6. Top with remaining cheddar cheese #2.
  7. Wrap each potato in plastic wrap and place in a gallon freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Microwave for 2-3 minutes or until heated through.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut potatoes in half lengthwise.
  2. Using a towel or hot pad to protect your hand, hold the potato and scoop out the insides being certain to leave a 1/4 to 1/2 inch in the skin. Place scooped out middles in a large bowl.
  3. Mash the cooked potatoes with a fork or potato masher. Note: they should be lumpy, not smooth.
  4. To the potatoes add chili, cheddar cheese #1, sour cream, milk and garlic powder. Mix well.
  5. Add mixture back to hollowed out skins.
  6. Top with remaining cheddar cheese #2.
  7. Bake at 400 degrees for 15-20 minutes or until heated through and cheeses melted.

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