Chili without Beans, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 4



  1. Pre-heat oven to 450°F.
  2. Wash and dry potatoes.
  3. With a fork or sharp knife, pierce each potato 2 or 3 times.
  4. Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.
  5. Split baked potatoes.
  6. Top each potato with chili and 1 tablespoon sour cream.
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