 Chili Potatoes
This recipe one the 5 at 5 in the oregonian food day section (dh granny was the editor and personally gave it a thumbs up when she handed me the recipe) a few years ago.
5 at 5 is a contest of recipes that only have 5 ingredients, spices like salt and pepper are not counted as an ingredient. they had to take less than 1/2 hour for prep and cooking.
Chili Potatoes
prep and cooking time is 25 minutes total
serves 4-6
2 15 oz cans of chili without beans
3 pounds of yukon gold potatoes (or yellow, but NO instant)
2 tablespoons of salt
1 cup non-fat sour cream
1 cup sliced green onions
1 8 oz package of shredded mixed cheese (like mexican)
heat the chili in a 2 quart saucepan while preparing the potatoes
preheat the broiler
scrub and cut the potatoes into 1" chunks. put into a 5 quart pot and cover with water. add the salt and bring to boil. when the potatoes are tender, 15 minutes, drain and return to the pot, lightly mash, leaving some chunks, fold in the sour cream and onion. spoon mixture into a baking dish (12"x7"x2"). top with cheese and broil until melted.
pass the chili to be spooned over top when served.
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