So, I gotta ask, now that we’re a heartbeat away from the biggest sport event of the year:
Have you picked a team(s) yet?
Do you know where your allegiances lie?
I have to say I’m a little partial this year (because, well, I do live in Arizona), but then again, the Cardinals are only my second favorite team. Being a born and raised Virginian, the Redskins will always have my heart, so naturally, I was bummed that they couldn’t hack it this year. It’s a feeling I’ve grown used to the past 20 some years, but at least the Redskins got further this season than they have in a long time.
That’s something to be happy about, right?
And anyway, I can always hope for next year.
However, there is one thing I’m looking forward to doing more than (hopefully) watching my second favorite team play: eating all the delicious Game Day food. I know I must sound like a broken record by this point, but seriously, there is no greater happiness for me than making a meal out of an appetizer. It’s so much less work than cooking a big dinner and, a lot of the time, you get so much more variety. Do I want 5 helpings of shrimp cocktail, 3 helpings of egg rolls, and 6 helpings of beef enchiladas? WHY, YES. YES I DO. And that kind of glory only comes from a sea of delicious finger foods.
So when it comes to party season, I am so in my element. If you invite me to your party, I am on the hunt. Your kitchen island is like my habitat. Hors d’oeuvres are my natural food source.
Which, of course, brings me to today’s post, because like all good hunters, I’m here to share as well. Just look at these Hormel Chili Stufffed Potatoes!
I love serving (and eating!) baked potatoes at parties, because the potatoes do such a wonderful job of staying warm after they’re cooked. You can bake them and place them on a serving tray, lightly cover them with some foil, and the potatoes will be good for at least an hour before anyone has to worry about heating them up again.
Another bonus to this recipe: excluding toppings, these potatoes only take 3 core ingredients to make: the potato itself, Mexican blend cheese, and a can of Hormel Chili. I added sour cream, avocado, and chopped cilantro as garnish, but those are all optional. I totally would have added bacon bits if I had them on hand!
Potatoes are also filling, so no matter the size of your guest list, hors d’oeuvres like this help take the strain off your party planning. You can still serve a variety of food to go with the potatoes but you can depend on the fact that the potatoes will keep your guests full and happy while they cheer on their favorite teams.
Want to make Chili Stuffed Potatoes at your next party?
Be sure to grab yours before they’re gone!
Chili Stuffed Potatoes
- Preheat oven to 400 degrees F.
Wash and dry potatoes. Use a fork to poke a generous amount of holes in the potato skin. Rub olive oil on potatoes and place on a baking sheet, then sprinkle tops with sea salt.
Bake potatoes for 50-60 minutes or until they can easily be cut with a knife. Let potatoes cool until they can be handled, about 5 to 10 minutes.
- Split the potatoes open and use a fork or spoon to "fluff" the inside of the potato. Spoon Hormel Chili inside the potato potato, then sprinkle the top with 2-3 tbsp of mexican cheese per potato. Place potatoes back in the oven for another 5 minutes or until cheese has melted.
- Serve potatoes with a dallop of sour cream, avocado, and chopped cilantro sprinkled on top.