While you could do many things with leftover vegetarian chili — tacos, tamale pie, or freeze it for later — I suggest you enjoy it in the middle of a perfectly baked potato. Baked potatoes are simple to make and delicious to eat. Topped with chili and cheese and it's so scrumptious you'll forget it's Monday. To take a look at the recipe,
1 large russet potato per person
Canola oil to coat
leftover cooked chili
- Heat oven to 350 degrees and position racks in top and bottom thirds.
- Wash potato. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 (if cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.) hour or until skin feels crisp but flesh beneath feels soft.
- Meanwhile, reheat the chili in a large pot on the stove over medium low heat, stirring often.
- Serve the potato by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. Top with chili and any other delicious garnishes.