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Potato Boats with White Chicken Chili

Author: Michelle De La Cerda
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Ingredients

  • 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

Instructions

  1. Scrub clean the potatoes, and pat dry.
  2. 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.
  3. 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.
  4. While the potatoes are cooling, open the chili and cook according to package directions.
  5. Open the green chilies and slice them to be opened and flat.
  6. Grate the cheese.
  7. Once the potatoes have cooled, slice them in half and hallow them out; reserve the softened potato for another use.
  8. Turn on the broiler.
  9. 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.
  10. Fill the potato with chili.
  11. Place a flattened green chili over the chili, tucking the sides of the green chili into the potato. Cover with cheese.
  12. Broil for about 3 minutes or until the cheese is bubbly and browning.
  13. Remove from the broiler and serve immediately.
  14. Optional garnish: cilantro, sour cream, hot sauce, and diced avocado.