Prep 5 mins
Cook 10 mins
Taken from a Kraft magazine
- Put potatoes on microwave plate. Prick in several places with a fork.
- Microwave on high 8-10 minutes until tender. Heat chili.
- Cut potatoes, top with chili, sour cream, and cheese.
A quick and easy meal, that also tastes great. I doubled the chili amount. The cheese really brings something extra to this. You could also top it with green onions or even finely diced onion.
I'm not a fan of microwaved potatoes,so chose to bake mine in the oven (you just can't get a good crisp skin in the microwave!).I loved the smooth cool creaminess of the sour cream,against the heat of the chilli,the sharpness of the cheese and the soft fluffy texture of the potato.All of these tastes and textures work so well together,and really delight the tastebuds. Great for on top of tortilla chips too! Thanks Abbs-delicious!! Made for Spring PAC 2009.