INGREDIENTS
1 large russet potato
canola oil
kosher salt
1 pound ground beef
1 packet chili mix
14 oz can diced tomatoes
14 oz can kidney beans
Shredded Cheddar
DIRECTIONS
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
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 (I put a piece of aluminum foil) on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.
Meanwhile, brown ground beef. Add chili seasoning, tomatoes, and kidney beans. Allow to simmer until potatoes are baked. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Top potatoes with chili and cheese.
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