Smothered Baked Potato
1 large Russet Potato
+/- 1 Tbsp. Olive Oil
Salt & Pepper to taste
2 C. Chili Con Carne (Homemade is best)
Garnishes of your choice:
(Here's just some suggestions)
Chopped White Onion
Sour Cream or Yogurt
Chopped Green Onions
Arrange a rack in the middle of the oven and heat the oven to 425ºF/219°C while you're preparing the potatoes.
Scrub the potatoes thoroughly under running water and pat them dry. You don't have to remove the eyes, but trim away any blemishes with a paring knife.
Rub the potatoes all over with a little olive oil. It's easiest to use your hands, but a pastry brush also works fine.
Generously sprinkle the potatoes on all sides with salt and pepper.
Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on an aluminum foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.
While the Potato is baking, heat the Chili in a saucepan and keep warm.
For service, cut the Baked Potato in half-length wise, (one half per diner) smother each with about a cup of Chili and the toppings of your choice.