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Chili Stuffed Baked Potato

Chili Stuffed Baked Potato

Chili Stuffed Baked Potato

Long before food trends would be whisked in with the rigor of beating egg whites to stiff peaks, I experienced the novel idea of a Chili Stuffed Baked Potato. Somehow it didn’t seem novel, or at least trendy to me at the time, it was the Southwest after all. In fact, the combination seemed to make perfect sense, and I thought it delicious.

A dollop of creamy white sour cream, highlights of golden colored shredded cheddar cheese, finely chopped green onions sprinkled all about continue to magically transform a good hot crock of spicy chili to its well-deserved heights.

These same ingredients also continue to complement the glorious baked potato, though just for historical purposes, you more frequently had to pay ‘extra’ for the sour cream on your baked potato at a number of dining establishments in the old days, including many of those steak centric.

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Chili in the course of its national history, has, in many parts of the country continued to maintain its traditional fervent core, with beans or without.

Chili has too also been transformed even among the simpler chili versions crowd such as in the use of now mainstreamed spices; cayenne pepper, Mexican chili powder, Spanish smoked paprika, and in the creative use of more diverse base ingredients such as ground turkey or chicken to those of vegetarian specialties.

Still, anyway you cook it, chili always earns the distinction for its ease of preparation, good flavor, and with an added benefit that it can also be frozen for later use.

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When it comes to hot cooked chili, sprinkled or dolloped with tasty colorful toppings, whether it’s traditional, novel, or trendy, it’s always delicious, the Chili Stuffed Baked Potato.

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