Take a Kennebec or Russet potato, bake it until tender, top it with chili, Cheddar cheese, salsa, red onion, sour cream and cilantro, and what will you have? Pure bliss! Here’s the recipe for this “Tex-Mex” Baked Potato — a dazzling lunch or dinner main course that takes almost no effort to make:
I made Tex-Mex Baked Potato on my latest YouTube video. Click here to watch.
Tex-Mex Baked Potato
A delicious and satisfying main course for lunch or dinner. Very easy to make!
Servings: 1
Ingredients
For the potato:
- 1 Kennebec or Russet potato
- A generous tablespoon of shortening or softened butter
For topping the potato:
- Salt and pepper (to taste)
- Canned or homemade chili
- Shredded Cheddar cheese
- Salsa -- choose the kind you like
- Sour cream
- Diced red onion
- Chopped fresh cilantro
Instructions
Baking the potato:
- Preheat the oven to 425°F (220°C).
- To insure that the potato skin remains soft during baking, rub it with the shortening or softened butter.
- Wrap the potato in aluminum foil, rolling the ends under to create a "platform" for the potato (see video for illustration). Place the potato on a baking tray.
- Bake until the potato is perfectly tender -- usually 45 minutes to 1 hour.
"Loading" the potato:
- Warm the chili on the stovetop or in the microwave oven.
- Cut the baked potato lengthwise in half, and sprinkle each half salt and pepper. Then spoon each half with a generous amount of the chili, cheese, salsa, sour cream, and red onion. Finish with a sprinkling of the chopped cilantro. Serve and enjoy!
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