Had some left over smoked chuck from earlier in the week so the wife made up some Texas style chili to put over a baked Idaho russet…..
The russets were washed, lightly coated with classic olive then sprinkled with coarse sea salt…. Then in the oven @ 425 convection roast…. We have a large cookie sheet that always goes under our spuds to catch and oil that drips off….
While the spuds were roasting the wife made up the chili….it is a variation from Duff G. Yes he is a baker but he knows good chili….
The boy made up some GR balsamic caramelize red onions to add a sweet tone…..(these are the bomb!)
Bingo the spuds are ready….the oil helps crisp the skin up….nothing better than one of these!
The plate is assembled….spud, split and fluffed with a bit of butter, cheese, chili, cheese, red onions, SC, & GO……
This is chili cheese spud money!
Since my wife makes the chili scratch I snuck a pic of her recipe card…..just not she always adjusts to taste as she goes….
The russets were washed, lightly coated with classic olive then sprinkled with coarse sea salt…. Then in the oven @ 425 convection roast…. We have a large cookie sheet that always goes under our spuds to catch and oil that drips off….
While the spuds were roasting the wife made up the chili….it is a variation from Duff G. Yes he is a baker but he knows good chili….
The boy made up some GR balsamic caramelize red onions to add a sweet tone…..(these are the bomb!)
Bingo the spuds are ready….the oil helps crisp the skin up….nothing better than one of these!
The plate is assembled….spud, split and fluffed with a bit of butter, cheese, chili, cheese, red onions, SC, & GO……
This is chili cheese spud money!
Since my wife makes the chili scratch I snuck a pic of her recipe card…..just not she always adjusts to taste as she goes….