SIMPLE: Jacket potato with chili


My Heart loves “jacket potatoes” and this is a super simple and satisfying winter meal. Two large russet potatoes, scrubbed thoroughly, especially if you like eating the skin. Poke six or seven times with a fork – bake in a 400-degree oven for approximately 45 minutes. You can microwave the potatoes if you want them ready faster but I strongly recommend putting them in a hot oven for at least 10 minutes to make the skin crispier.


We really like this organic chili – it has a bit of spice and lots of veggies – I wanted to make sure that we had enough chili for both our potatoes but didn’t want to open another whole can – instead I added the reserved chopped tomatoes from yesterday’s dinner, drained, to extend the chili.



Topping choices: sour cream, shredded cheese, hot sauce and chopped onion. I only used half of my potato so I even have lunch out of this dinner. YUM!

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