Leftover Chili Bake
- Ready In:
- Preheat oven to 350 degrees.
- Cut the unpeeled potatoes in half and parboil for about 10 minutes.
- Let potatoes cool slightly and then slice thinly, like you would for scalloped potatoes.
- Line a casserole dish with tinfoil and put potatoes in the bottom, mixing in dabs of butter and onion.
- Bake in oven for 10-15 minutes, until potatoes start to brown.
- Take out of oven and pour chili on top, return to oven for 5-10 minutes or until warm.
- Sprinkle cheese over top and bake until bubbling.
- Serve immediately.
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I had high hopes for this recipe as SG's recipes are usually very reliable. I was disappointed as the potatoes were distinctly undercooked despite cooking them for longer time periods both boiling and in the oven. Thankfully my 3 year old took a fancy to the potatoes, smothering them in tomato sauce and basically ate an adult's portion. I don't think it was the fault of the potatoes but in case it was, I used Desiree potatoes. The chili bit does work out well. Great idea but for some reason it didn't work this time around.
If you don't have a container of chili in your freezer, it will be well worth your time to make some. I have always loved chili as a baked potato topping however, cooking potatoes with sliced onion adds another layer of flavor and texture. I microwaved 2 large russet potatoes rather than parboiling and diced the onions. My chili is made with beans, so I added a bit of water to the sauce and had enough for 4 servings. Thanks Friedel, this is a truly wonderfull way to use chili.
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">