Chili-Cheese Hasselback Potatoes
Southwest Chopped Salad
Ingredients
- 6 large russet potatoes
- ¼ cup butter, melted
- 1 (15-oz) can chili
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 2 green onions, thinly sliced
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Cut ¼-inch-thick slices three-fourths of the way through each potato. Place potatoes on a lightly greased rimmed baking sheet. Brush potatoes all over with melted butter.
- Bake 45 minutes to 1 hour or until potatoes are tender.
- Spoon chili in between potato slices; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted and chili is thoroughly heated. Top potatoes with sour cream, onions, and cilantro.
Side Dish Ingredients
- 2 (13.3-oz) pkg Southwest chopped salad
Side Dish Instructions
- Prepare salads according to package directions.
Budget Friendly Meal Plan
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