Loaded Baked Potatoes and other Second Acts

Delicious baked potatoes garnished with chili use leftover chili with creativity

Chili of any kind makes for all sorts of delicious second acts. TABLE Magazine contributor Rhonda Schuldt suggests four mouth-watering dishes that make the most of leftovers from her Mom’s Basic Chile.

 1. Loaded Baked Potatoes

Roast large russet potatoes in a 400° oven for 45 minutes, or until easily pierced with a small paring knife.

Cut along the top of the cooked potato. To pop open, gently push from each end (carefully, not to burn yourself).

Top with a scoop of warmed chili and garnish as desired.  I like the same toppings used for the Taco Salad.

2. Taco Salad

Slice iceberg or romaine lettuce into thin slices

Top with diced tomatoes & yellow onion, a scoop of warmed chili and garnish with shredded cheese of your choice, sour cream (optional), and your favorite hot sauce.

P.S Leftover Cuban Black Beans make for a delicious vegetarian taco salad or addition to one with the Chili.

3. Chili Mac

Stir together 1 cup of cooked macaroni with 1 ½ cups of warmed Chili.  

Garnish with shredded cheese if desired.

4. Chili Joes

Put 3/4 cup of chili per serving into a pot.  Add 1 tablespoon of tomato sauce per serving.  Heat and simmer until thickened.

Serve on a bun of your choice as a sandwich or open-faced.

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