An easy, healthy dinner is perfect for a weeknight. Also, good on a winter weekend 😉. Great way to use leftover chili. Bake your potatoes in the oven if you have the extra time to get the skins crispy.
Ingredients
• 4 baking potatoes
• enough olive oil to coat potatoes
• Sea Salt
• Good butter*, like cultured British butter or isigny ste mere butter from France 🐄 🌾🌱🌳 or of course, if you can get your hands on Beppino Occelli’s Butter from Italy 🇮🇹 🥰
• Chili, homemade (leftover) or 1 can
• 1/2 cup cheddar cheese, shredded
• 4 green onions, diced
• 1/4 cup sour cream (optional)
Heat oven to 425°, line baking sheet with parchment paper, wash, dry & pierce each potato 3-4 times with knife. Coat each potato with olive oil, sprinkle with sea salt, rub into potatoes. Bake 45-55 minutes or when the potatoes are easily pierced with fork.
Meanwhile, in a small saucepan, heat chili over medium heat.
Cut open potatoes and top with butter, chili, cheese, green onions, and sour cream, or desired toppings.
Read at link to learn about this butter 😋🧈https://www.isigny-ste-mere.com/en/products/our-butters/
This was so delicious‼️😋
*I like using good butter when it’s the star 🌟 or a main player. But there are good “workhorse” butters from regular grocery stores. 🧈
Just2note 