Four baking potatoes
Can of your favorite chili
½ cup sharp cheddar cheese
¼ onion, chopped fine
2 cubes butter per potato
2 Tbsp. olive oil
Fresh pepper and sea salt, to taste
(Here’s a fast and easy recipe that just about anyone can make)
No matter how small your kitchen or how limited your cooking abilities, there is simply no excuse for not having a hot, nutritious dinner. It’s as simple as baking a potato and opening a tin can. Twice-baked potatoes, also known as stuffed potatoes, are a fun and easy way to make a complete meal without tearing the kitchen apart, creating a mess and leaving a pile of unwashed cookware.
Wash each of your baking potatoes—AKA Irish spuds—then brush with olive oil and bake for 50 minutes at 425 degrees, testing with a toothpick for doneness. When the potatoes are soft to the touch, remove them to a flat working area in the kitchen where you have ample room. Remove the top of the potato skin with a serrated knife (save each top for reassembly) and then, with a medium-size spoon, being careful not to split the potato skin, scoop the insides of the potato into a large mixing bowl. Add the chili, cheddar cheese, onion and butter, then blend lightly with a fork, seasoning with salt and pepper. If the potato blend seems dry, you can add a bit of milk or cream.
Fill each potato skin with the mixture, cover with the top of the potato skin and then bake at 450 degrees for another 10 minutes. Serve each potato as a complete meal, or with some leftovers, such as a slice of steak or a piece of previously cooked fish. If you want a more complete meal, you can also serve this with cole slaw or a steamed vegetable (cauliflower, broccoli and asparagus go well).
The beauty of twice-baked potatoes is you can stuff them with endless fillings: Try them with some fried hamburger, chopped black olives, kalua pig, leftover pot roast, cubes of chicken or turkey. You can spice it up anyway you want with things like garlic and jalapeños or a splash of Tabasco. This is a fun dish to experiment with on your own, giving new life to your leftovers.
Photo by Darrell Ishii