Monday, September 28, 2009

Baked Potato Pockets With Chili

2 large baked potatoes
2 cups chili, leftovers or canned chili
1 cup cheddar cheese, grated
1Warm the chili.
2Grate the cheese.
3Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.
4Top with chili and sprinkle with cheese.

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