loaded chili baked potatoes
if you're in need of a fast and filling dinner, look no further than these foolproof loaded chili baked potatoes . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
russet potatoes, salt, black pepper, chili with beans, shredded mexican cheese blend, scallion, sour cream
- 4.0 russet potatoes
 - salt
 - black pepper
 - 2.0 can chili with beans
 - 3.0 ounce shredded mexican cheese blend
 - 1.0 scallion
 - sour cream

- preheat the oven to 400degf.
 - line a baking sheet with aluminum foil.
 - pierce each potato 2 3 times with a fork and wrap each individually in a sheet of aluminum foil.
 - bake the potatoes directly on middle rack of oven until fork tender, 60 75 minutes.
 - when done, remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
 - remove the potatoes from the aluminum foil.
 - with a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down.
 - carefully pinch the potatoes to open slightly.
 - scoop out a few tablespoons of the potato flesh from each potato.
 - reserve for an alternative use, or discard.
 - place the potatoes on the prepared baking sheet.
 - season the insides of the potatoes with salt and black pepper.
 - spoon an equal amount of chili into each potato, doming it slightly over the tops.
 - sprinkle the shredded cheese evenly over the potatoes.
 - bake the potatoes on middle rack of oven until the cheese is melted and the chili and potatoes are heated through, 8 10 minutes.
 - check to see that potatoes are done.
 - remove from oven or add time as needed.
 - finely mince the scallion.
 - top each potato with a generous spoonful of sour cream and the minced scallion.
 - serve immediately.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4.0 russet potatoes
- salt
- black pepper
- 2.0 can chili with beans
- 3.0 ounce shredded mexican cheese blend
- 1.0 scallion
- sour cream

 ### Assistant: The ingredients you'll need are:
- 4.0 russet potatoes
- salt
- black pepper
- 2.0 can chili with beans
- 3.0 ounce shredded mexican cheese blend
- 1.0 scallion
- sour cream


You can follows these steps to make the recipe:
- preheat the oven to 400degf.
- line a baking sheet with aluminum foil.
- pierce each potato 2 3 times with a fork and wrap each individually in a sheet of aluminum foil.
- bake the potatoes directly on middle rack of oven until fork tender, 60 75 minutes.
- when done, remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
- remove the potatoes from the aluminum foil.
- with a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down.
- carefully pinch the potatoes to open slightly.
- scoop out a few tablespoons of the potato flesh from each potato.
- reserve for an alternative use, or discard.
- place the potatoes on the prepared baking sheet.
- season the insides of the potatoes with salt and black pepper.
- spoon an equal amount of chili into each potato, doming it slightly over the tops.
- sprinkle the shredded cheese evenly over the potatoes.
- bake the potatoes on middle rack of oven until the cheese is melted and the chili and potatoes are heated through, 8 10 minutes.
- check to see that potatoes are done.
- remove from oven or add time as needed.
- finely mince the scallion.
- top each potato with a generous spoonful of sour cream and the minced scallion.
- serve immediately.
- .

