Description
A comforting and hearty dish featuring potatoes and chili topped with melted cheddar cheese and sour cream.
Ingredients
Scale
- 4 large russet potatoes (peeled and diced)
- 2 cups chili (canned or homemade)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon olive oil
- Green onions (chopped, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the diced russet potatoes into a pot of boiling water. Cook them for about 15 minutes until tender but not mushy.
- Carefully drain the potatoes in a colander, letting them sit for a moment to remove excess water.
- In a large bowl, combine the drained potatoes, chili, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated.
- Pour the potato and chili mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Generously sprinkle the cheddar cheese on top.
- Slide the dish into the oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it rest for a few minutes to set before serving.
- Serve warm with a dollop of sour cream on top and sprinkle with fresh chopped green onions for a burst of flavor.
Notes
- For a spicier dish, add jalapeños to the chili.
- Leftovers can be stored in the refrigerator and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg