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Chili-Stuffed Potatoes






 

Ingredients

  • 6 large baking potatoes
  • 2 cans 12 oz each chili with beans
  • 1 1/2 cups cheddar cheese, shredded
  • 1 1/2 cups sour cream
  • 4 green onions, chopped
  • 2 tsps. TRAPPEYS Jalapeno Peppers, drained and chopped

Directions

Bake or microwave potatoes. Pour chili in saucepan and add peppers; heat over medium heat. Slice open potatoes and fluff insides with fork. Top with cheese, chili, sour cream and green onions.

Makes 6 servings.

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Q: What great American wrote this quote: "On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar." A: Thomas Jefferson.

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