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,


Baked Potato With Chili
Modified from Alton Brown

1 large russet potato per person
Canola oil to coat
Kosher salt
leftover cooked chili

  1. Heat oven to 350 degrees and position racks in top and bottom thirds.
  2. 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.
  3. 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.
  4. Meanwhile, reheat the chili in a large pot on the stove over medium low heat, stirring often.
  5. 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.

Serves 1.