Recipe for chili-stuffed baked potatoes

Karoline Boehm Goodnick for The Boston Globe

Serves 4

4 baking (russet) potatoes, scrubbed
4 cups chili
½ cup grated cheddar
2 scallions, green parts only, chopped
Handful fresh cilantro leaves, chopped

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1. Set the oven at 400 degrees.

2. Use a kitchen fork or knife to poke a few holes in each potato. Place on the middle rack in the oven. Bake for 1 hour or until they are tender when you pierce them with a skewer. Remove from the oven and place a potato on each of 4 plates.

3. Meanwhile, in a saucepan, heat the chili over medium heat, stirring often, for 5 minutes or until bubbling hot.

4. Cut a long slit, lengthwise, in the top of each potato. Spread open the potatoes so they are a few inches wide. Fluff the top of the potato flesh with a fork. Ladle about 1 cup of chili over each potato. Garnish with cheese, scallions, and cilantro. Lisa Zwirn