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Loaded Chili Potato Casserole

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There are many ways to turn potatoes into a complete meal, and this Loaded Chili Potato Casserole is one of them! Yesterday’s chili topped with twice-baked potatoes makes this an easy leftover meal!

Ingredients

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Instructions

  1. Preheat your oven to 375°F (190°C) and position a rack in the middle.
  2. If using pre-baked, chilled potatoes, wrap each in a paper towel and microwave individually for 45 seconds or until piping hot.
  3. Slice the potatoes lengthwise and scoop out the flesh into a large bowl, preserving the skins as much as possible.
  4. Process the potato flesh through a ricer or food mill into a large bowl. Gently mix in half the melted butter, salt, and pepper until just combined. Be careful not to overwork the potatoes.
  5. Spread the chili evenly in a 9×13-inch baking dish. Top with the mashed potato layer, spreading it out evenly. Arrange the reserved potato skins on top, skin-side up.
  6. Drizzle the remaining butter over the potato skins and sprinkle with cheese. Bake for 15-20 minutes, until heated through and the cheese is melted and bubbly.
  7. Garnish with scallions, cilantro, and a dollop of sour cream. Serve warm, scoop, and enjoy!