October 23, 2016

Chili Cheese Baked Potato Casserole


I'm sitting here on my couch trying to type up this post and my feet are freezing, but it would be too much work to actually get up and get a pair of socks.  Do you ever do that?  Like at night, when you are trying to sleep and you are not able to, because you are so cold.  Rather than get up and get another blanket, you just lay there and freeze?  

I have been like that all week.  Our weather is kind of all over the place right now.  Some nights it's extra cold and then other nights I get way too warm with an extra blanket.  You never know. 

Good thing, I have this super comforting dinner to warm me right up.  No matter what, when I make chili, I ALWAYS have leftover.  I personally love eating leftover chili, but my family doesn't always feel the same way.  They want something different.  Enter this amazing super cheesy and delicious baked potato chili casserole.  This uses up that leftover chili, yet it's different than just having a bowl of chili.  We love it.  AND, it's super easy to make.  Let me show you how to make it. . . 

Dice potatoes and place in a greased 9x13-inch casserole dish.  I have used russets and red potatoes and both are great, but I sure love not having to peel red potatoes.  
Top potatoes with leftover chili.  Cover pan with aluminum foil and bake for around 1 hour 30 minutes or until potatoes are tender.  
Remove from oven, remove foil, and stir potatoes and chili together.  
Top with shredded Cheddar cheese and return to the oven, uncovered, for another few minutes until the cheese is nice and melted and bubbly.  Then, serve with chopped green onions and sour cream.  SO DANG GOOD!!    

Chili Cheese Baked Potato Casserole
From: Jenn@eatcakefordinner

5-6 medium red potatoes, washed and diced
3 1/2 - 4 c. leftover chili (I have used this recipe and this recipe)
1 1/2 c. shredded Cheddar Cheese
sliced green onions, for garnish
sour cream, for serving

Preheat oven to 375 degrees.  Wash and dry red potatoes.  Dice and place into a greased 9x13-inch casserole dish.  Top potatoes with leftover chili.  Cover with foil and bake for around 1 hour 30 minutes or until potatoes are tender.  Remove from oven and stir together the potatoes and chili.  Top with shredded cheese and bake, uncovered, for a few more minutes until the cheese is melted and bubbly.  Remove from oven and top with chopped green onions.  Serve with dollops of sour cream.  





1 comment:

  1. Jen, this looks so good. Can't wait to try it. And yes, I just lay there and freeze hoping I can get back to sleep. I did that just this morning. The same with the socks, also this morning. But this time I gave in, and went and got a pair. Good to know that I am not the only one that does this.
    Thank you for all your great recipes.
    Blessings!

    ReplyDelete

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