Potato Boats with White Chicken Chili ~ Hallowed out baked potatoes crisped perfectly and filled with White Chicken Chili, roasted green chilies, and topped with Monterrey Jack cheese.I have never been happier for snow in all my life.
Yes, that is a statement I never thought to utter.
The temperature lately has been in the teens during the day and below zero at night. That’s just wee bit too cold for this lady.
For it to snow, it has to warm up into the 30’s. 30’s and warm seems like an oxymoron to me (unless we’re talking Celsius), but I’ll take what I can get. I have to laugh when my family in Southern California start to complain about how cold it is when the mercury dips to the low 60’s and high 50’s. For us in Utah, that’s shorts and flip-flops weather. Alas, I shouldn’t mock too much, as I was once like them.
Because it has been so cold, nothing says warming comfort food like chili. With the Big Game coming, I don’t want to spend my half-time in the kitchen making food, so when I saw Progresso’s Southwest Style White Chicken Chili and Beans, well, my menu just got a whole lot easier.
Even though I watch all the football games from the comfort of my living room, with the heat on, wearing layers of clothing, I still get a chill watching the players out on the field freezing. Did you catch the recent game where it was the 3rd coldest game in the history of the sport? Yeah, that’s cold.It looks like the cold conditions are going to stay for a bit, I decided for this game day gathering to make chili to warm up with. I’ve also been craving baked potatoes. They are a treat I make just a few times a year (the whole carb thing, and all.) Enter this recipe. Potato boats, filled with Progresso’s Southwest Style White Chicken Chili and Beans, encapsulated with a whole, fire-roasted green chili and then covered with cheese. I tossed the assembled yumminess under the broiler to melt the cheese and in just a few minutes, it was time to eat.
Some notes on making this recipe. My grandma taught me to not coat my potato in anything before I bake it, allowing the skin to get crispy. A friend pointed out this was just wrong. I personally don’t care if you coat your potato in anything or not. If that’s how you roll, go for it. But don’t poke them with holes. Also, there’s a reason why there is a children’s game called hot potato. Use care when removing them from the oven, and allow them to cool sufficiently before you slice them open.
Potato Boats with White Chicken Chili
- 2 large Russet baker potatoes
- 2 tbsp extra virgin olive oil
- 1-20 package Progresso Southwest White Chicken Chili
- 1-7 oz can whole green chilies (fire roasted or not)
- 1 cup Monterrey Jack cheese; grated
Scrub clean the potatoes, and pat dry.
Place in a pre-heated 450° oven, do not poke holes in them. Cook for about an hour. At the end of the cooking time, check doneness by sticking a fork in them, they should go in and out with ease.
Once potatoes are done, remove from oven and allow them to rest for at least 10 minutes or until they are safe to be handled.
While the potatoes are cooling, open the chili and cook according to package directions.
Open the green chilies and slice them to be opened and flat.
Grate the cheese.
Once the potatoes have cooled, slice them in half and hallow them out; reserve the softened potato for another use.
Turn on the broiler.
Brush the hallowed potato with olive oil and set on a baking sheet. Place in the broiler and allow to crisp up, about 3 minutes, but keep on eye on them, they can burn quickly.
Fill the potato with chili.
Place a flattened green chili over the chili, tucking the sides of the green chili into the potato. Cover with cheese.
Broil for about 3 minutes or until the cheese is bubbly and browning.
Remove from the broiler and serve immediately.
Optional garnish: cilantro, sour cream, hot sauce, and diced avocado.
Progresso Chili is available nationally in the soup aisle and has a suggested retail price of $4.49 per 20-ounce chili pouch (2-2 ½ servings). For more information on the entire line of Progresso products, and new game day-ready recipes and serving ideas click here or check them out on Facebook. How might you use Progresso Chili this Game Day?