Chili-Topped Baked Potatoes
Apple-Ranch Salad
Ingredients
- 6 large russet potatoes
- 2 Tbsp olive oil
- Reserved chili (from The Perfect Chili recipe)
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 4 green onions, sliced
Instructions
- Preheat oven to 400°F. Rub potatoes with oil, and season generously with salt. Place on a foil-lined baking sheet. Bake 1 hour or until very tender.
- Meanwhile, heat chili in a medium saucepan over medium-low heat until thoroughly heated.
- Divide potatoes among 6 shallow bowls. Split potatoes, and fluff with a fork; season lightly with salt and pepper.
- Top with chili, cheese, sour cream, and onions.
Side Dish Ingredients
- 1 head green leaf lettuce, chopped
- 2 apples (preferably a sweet, crisp variety), chopped
- ¾ cup Ranch dressing
Side Dish Instructions
- Toss together lettuce and apples in a large bowl; add dressing, and toss.
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