Mexican Potatoes

MEXICAN POTATOES
Serves 2. Multiply to serve more.

2 large baking potatoes, washed well on the outside
1 15-oz can of chili beans in sauce
1 bunch green onions, diced
1 cup shredded cheddar cheese
1 small jar salsa
Butter (optional)

Bake your potatoes. If you’re in a hurry you can microwave them. (Baking a potato will take about an hour at 400 degrees if it’s large. If you microwave, follow the directions your microwave gives).

While the potatoes are cooking, open your can of chili beans and heat them on the stove until bubbling. When the potatoes are done, slice them open down the center lengthwise and put them each on a large dinner plate. Prepare them like you normally do to eat a baked potato. If you’re like me you’ll take a fork and chop up the insides and meticulously squish the contents down and spread butter across the surface. If you’re like Chris, you’ll just sort of chunk up the insides of the potatoes. This is completely up to your taste.

Pour half of the chili beans onto each potato. Cover the chili beans with the onions and cheddar. Then top with as much salsa as you like. For most, a few tablespoons will do it.

It’s a colorful meal. The cheese melts and blends into the beans. The cold salsa balances off of the hot beans and potatoes. It’s wonderful and simple. This is a meal even the kids can make after school.