July 5, 2007 Chili Baked Potato/Taco Corn on the Cob

Easy Tastebud Delights

7.05 Edition (July 5, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Thursday to you!

While searching for "Chili Baked Potato" on the internet, I was surprised there were so many versions available. Of course by using your favourite chili recipe, it would be personalized to your taste, and if you have frozen premade chili, it would only need to be heated which can be done in a pot on the stove while you are cooking the potato...but if you are in a crunch for time, some of the canned varieties of chili are very good! I have tried Campbell's Chili and enjoyed it very much.

By starting with the corn, either on the barbecue or in the oven, dinner can be on the table within half an hour, give or take 5 minutes. ENJOY!

Chili Baked Potato

4 medium potatoes, cut in half
1 can chili, with or without beans
seasonings, to taste
sour cream
salsa
cheddar
chopped green onions

Split potatoes and poke with a fork. Microwave until cooked, (about 12 minutes). Squeeze potatoes to soften the insides. Top each potato with heated chili, sour cream, salsa, cheddar cheese and green onions.

Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Serve with:

Taco Corn on the Cob

8 pieces corn
1/2 pkg. taco seasoning mix
1/2 cup butter

Heat grill. Cut 2 tin foil sheets large enough to hold 4 pieces of corn in each. In a small dish combine the butter and seasoning. Heat until butter is melted. Brush over all pieces of corn and wrap the tin foil into packets. Grill over medium high heat for 25 to 30 minutes, turning occasionally. Open packets carefully so the steam can escape...OR...

Preheat oven to 375 degrees, follow the instructions for the grill and bake for 30 to 35 minutes.

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