This post might seem premature for some folks but for us here in Washington State we’ve felt like sprig has been with us for quite some time now. Sometimes during the spring we need a meal that is warm enough to fight back the icy west wind but easy enough so that we can just throw it on and let it cook while we dedicate ourselves to some serious cleaning, yes, we’re already doing spring cleaning and planting. That meal for the Rill Family is often baked potatoes covered in piping hot chili.
You will need:
Baked Potatoes: 5 medium Russet Potatoes olive oil salt pepper
Chili: 1 package of Rill Foods Taneum Canyon Chili or Mount Mazama Lentil Chili 1 15 oz can tomato sauce 1 lb meat of choice (optional)
Toppings: shredded cheese bacon bits sour cream chives etc.
Cook Chili by following the directions on the package. If you are making a bean chili you will want to soak the beans for 6 to 8 hours before. Start the chili right before you start to bake the potatoes. It should take about the same amount of time, just enough time to prepare and baked the potatoes. Once the potatoes are done cover them with the chili and any additional toppings. ENJOY!!
1. Preheat oven to 425° F. While you’re waiting for it to heat prepare the potatoes.
2.Clean the potatoes. Scrub them thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes.
3. Rub the potatoes all over with a little olive oil. It’s easiest to use your hands but messy, a pastry brush would work too. Generously sprinkle or rub salt and pepper over the potatoes.
4. Prick the potatoes in 10-15 places with the tines of a fork. This allows steam to escape from the potato while it’s baking.
5. You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 50-60 minutes. Flip them over every 20 minutes and check if they’re done by piercing them with a fork. Potatoes are done when the insides feel completely soft when poked.