Chili Cheese Hasselback Potatoes

• Gluten free

• Produce

  • 6 Yukon potatoes, medium size

• Canned Goods

  • 2 cups Chili

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 3 oz Cheddar cheese, sharp

Found on realfoodbydad.com

Description

Ingredients

• 6 medium size Yukon potatoes
• 4 tablespoons olive oil
• 4 tablespoons butter, melted
• salt and pepper to taste
• 2 cups chili
• 3 oz. sharp cheddar cheese, sliced

Directions

• Preparation: Heat oven to 425 degrees F. Wash and dry potatoes.
• Mix and combine olive oil and butter; set aside.Cut slits into potatoes three-quarters of the way down so potato stays intact. Slice slits ¼ inch apart. Rub potatoes with oil and butter mixture. Sprinkle with salt and pepper. Place prepared potatoes on a baking sheet.
• Transfer potatoes to oven and bake for 30 minutes. Potatoes will start to separate as it bakes. Remove potatoes from oven, brush and coat potatoes with remaining oil and butter mixture. Return to oven and bake for another 40-50 minutes or until middle of potato is easily pierced with a fork.
• Remove potatoes from oven and stuff slits with chili and cheese. Return to oven to melt the cheese, about five minutes.