Chili Stuffed Baked Potato
Nothing says comfort food like a baked potato stuffed with chili.
Topped with slices of avocado, green onions, cilantro, vegan cheese and dollops of vegan sour cream; this is a perfectly delicious and satisfying meal.
Ingredients
Russet potatoes, skin on and washed
Olive oil
Salt
Boosh Chili
Vegan cheese of choice, grated or crumbled
Vegan sour cream
Avocado, peeled and thinly sliced
Green onions, thinly sliced
Cilantro leaves for garnish (optional)
Directions
Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
Place potatoes on prepared baking sheet, rub generously with olive oil and sprinkle potatoes with salt. Transfer to the middle rack in pre-heated oven. Bake for about 60 minutes, until the skin is crispy and you can easily poke each potato with a fork. Remove from oven and set aside.
While the potatoes are baking, pour chili into a small pot and cook over medium heat until it starts to boil, remove from heat.
Place baked potatoes in individual serving bowls. With a knife, gently cut a shallow opening into each potato lengthwise. Pour chili into each opening and top with cheese and a dollop of sour cream. Finish with avocado slices, green onions and cilantro (if using). Serve immediately.
