Delight your taste buds with Chili Cheese Hasselback Potatoes—a symphony of savory flavors. These perfectly baked potatoes, adorned with sharp cheddar cheese and a generous drizzle of olive oil, create a delectable canvas for the rich warmth of HORMEL® Chili No Beans. Finished with a sprinkle of flaky sea salt and garnished with chopped green onions, this dish transforms any meal into a flavorful occasion, bringing a touch of indulgence to your table.
Ingredients
| 2 | medium russet potatoes |
| 2 | cups 1-inch square sharp cheddar cheese slices |
| Olive oil | |
| Flaky sea salt | |
| 1 | (15-ounce) can HORMEL® Chili No Beans, heated |
| 2 | tablespoons chopped green onions, if desired |
Directions
Heat oven to 350° F.
Scrub potatoes well. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through. Brush potato all over olive oil, making sure to get into cuts; sprinkle with salt. Place in 9 x 13- inch baking pan. Bake 45 to 50 minutes, or until tender throughout.
Allow the potatoes to cool 5 minutes. Stuff cheese slices in between the cuts. Bake 10 to 15 minutes or until cheese is melted and bubbly.
Remove potatoes from oven and carefully spoon chili onto each potato. Garnish with green onions, if desired.