It’s game day!  For some, I’m sure this means donning your favorite jersey, yelling at the TV screen, and spending 4 hours of your life biting your fingernails off in frustration/excitement/nervousness.

But for those of us who don’t have a team playing in the big game, today means buffet tables laden with crockpot weenies and cheese dip, conversations with friends, and occasional glances at the television to see if the newest beer commercial will actually be funny.

And you know what? I like it that way. I don’t know what I’d do if the Browns ever decided to be good and actually played in the Super Bowl. I’d have to pay attention for a full four hours! How would I find time to wander back to the table and grab more wings? When could I work in a conversation with my girlfriends about the latest Bachelor episode? And how would I ever be able to spend the second half of the game analyzing the fashion choices of the half time performers?

It would never work. That’s why I was meant to be a Browns fan.

But that’s besides the point. The point is, today is all about f-o-o-d. Greasy food. Cheesy food. Fried food. Saucy food. Meaty food. Pretty much all the foods we’ve been told to stay away from all month. If you’re going to break your New Year’s resolutions, this would be the time, because the Super Bowl party potluck rivals any major holiday in its grandeur and scope. It’s like ordering the sampler platter at a restaurant…only waaaaay better. Because instead of 4 items, you get 18.

Or, in the case of this week’s Sunday Supper, you get 49(!!) recipes to drool over.

These Twice Baked Chili Cheese Potatoes are essentially a slightly healthier version of the beloved stadium snack–chili cheese fries. I’ve always been a fan of the smothered french fry concoction, but there are a couple of issues with it. First, if you don’t eat them very quickly, the once crispy fries are reduced to a soggy, gloppy mess. At this point, it becomes impossible to pick them up with the sauce because they’ve gone wet-noodle limp. Secondly, the cheese sauce. If it’s hot, it’s amazing. But if you allow that stuff to cool it becomes painfully obvious that it’s not, in fact, real cheese, but is instead some kind of orange goo made from God knows what. Third: frying French fries. I love all my friends, but I’m not doing that. Especially not during the Super Bowl. I want to watch the talking e-Trade baby too, you know.

To solve this problem, I just changed up the medium. French fry becomes baked potato covered in chili then baked with a layer of shredded cheddar cheese. It’s hearty comfort food that you can easily make ahead and serve to a crowd. Truthfully, the twice baked part of this took more time than I would have liked, but I think there are a couple different ways you could switch this up if you’d prefer. First, you could skip the twice baking completely and just slice the potatoes, ladle in the chili, cover with cheese and serve. Or, if you prefer, you could cube the baked potatoes, mix them with the chili in a casserole dish, cover it with cheese, then serve it with a spoon like a casserole. Either way would be great, but I have to admit, twice baking the potato with butter and cheese and green onions really does give it more flavor, and since you can do all the steps ahead of time, it’s still a dish you can easily make for a party.

Be sure to check out the rest of the day’s line up below the recipe! And don’t forget to share what delicious foods you’ll be eating during the game in the comments!

Twice Baked Chili Cheese Potatoes

Cook Time 1 hour 20 minsPrep Time

Preparation 30 minsCook Time

Total Time 1 hr 50 mins Total Time

Serves 20     adjust servings

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Ingredients

• 10 potatoes (I used reds)
• Olive Oil
• Sea Salt

For the chili

• 1 lb. ground beef
• 1 yellow onion, chopped
• 2 small jalapenos, diced (I left seeds in 1 for heat, but feel free to add more or less seeds to your liking)
• 2 cloves garlic, minced
• 1 packet of taco seasoning or 2 1/2 Tablespoons of homemade taco seasoning
• 1 can tomato sauce
• 1 can kidney beans, drained
• 1 can diced tomatoes, drained
• Salt, to taste

To assemble

• 2 Tablespoons butter, thinly sliced
• 1 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 3 green onions, chopped
• 3 cups shredded sharp cheddar cheese, divided
• Sour cream, for serving

Instructions

For the potatoes:

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Rinse and dry the potatoes. Remove any eyes or bad blemishes. Prick the potatoes with a fork several times on all sides. Brush with olive oil and sprinkle with sea salt. Place the potatoes on the baking sheet and bake for 45 minutes to an hour or until you can easily poke a fork through the potatoes. When potatoes are finished, reduce the oven heat to 350 degrees.

For the chili:

1. Add beef and onion to a skillet over medium heat and cook until beef is browned. Drain off any excess grease. Stir in taco seasoning.
2. Add jalapenos and garlic to the skillet and saute until fragrant, about 1-2 minutes.
3. Stir in the tomato sauce, beans, diced tomatoes and heat through. Taste. Season with additional salt if needed. Set aside.

To assemble:

1. When the potatoes are cooked through, allow them to cool enough to handle. Slice in half then use a spoon to scoop out potato pulp, leaving about ¼ inch on all sides. Place the potato pulp in a bowl. You won't need all of the pulp to refill the potatoes, so at this point you can remove about 1- 1½ cups and save it for another dish (or lunch tomorrow!). Roughly mash the potatoes until they're in small lumps. Add the butter, Kosher salt, black pepper, green onions, and 1 cup of the cheese to the bowl and mix to combine.
2. Place the scooped out potato halves in a greased 9 x 13 inch baking sheet. Spoon the mashed potato mixture back into the potatoes, filling almost to the top.
3. Spoon the chili on top of the potatoes, mounding it fairly high. Cover everything with remaining cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melty and everything is heated through. Serve with additional sour cream, if desired.

by Courtney

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 276kcal Calories from fat 132
% Daily Value
Total Fat 15g	23%
Saturated Fat 6g	30%
Transfat 1g
Cholesterol 36mg	12%
Sodium 505mg	21%
Carbohydrate 25g	8%
Dietary Fiber 4g	16%
Sugars 3g
Protein 12g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Thanks for cooking along with me today!

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 Recipe by Neighborfood

Check out all the fabulous game day recipes below!

Game Day Appetizers:

• Honey Mustard Pretzel Crunch from Shockingly Delicious
• Salt and Vinegar Wings  from Casa de Crews
• Saucy Wings and Thighs from Hot Momma’s Kitchen Chaos
• Macaroni and Cheese Spring Rolls from Jane’s Adventures in Dinner
• Steak Rolls from Cravings of a Lunatic
• Alpine Sliders from Manu’s Menu 
• Hellfire Wings from Yours and Mine Are Ours 
• Easy Nacho Bar from Momma’s Meals
• Jalapeno Popper Taquitos from Curious Cuisiniere 
• Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes 
• Buffalo Chicken Lasagna Cups from Alida’s Kitchen 
• Spinach-Stuffed Jalapeno Poppers from La Cocina de Leslie 
• BBQ Veggie Mini Burgers from Happy Baking Days 
• Spicy Roasted Corn Shrimp Dip from Food Lust People Love 
• Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom 
• Beer Cheese Fondue from Melanie Makes 
• Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina 
• Whole Wheat Pepperoni Pizza Bites from Meal Planning Magic 
• Personal Chili Pots from MealDiva 
• Italian Spring Rolls from Noshing with The Nolands 
• Mexican Meatballs with Queso Blanco from Cooking on the Ranch 
• Parmigiano Crisps from The Not So Cheesy Kitchen 
• Buffalo Chicken Potstickers from Peanut Butter and Peppers 
• Mediterranean Nachos from The Little Ferraro Kitchen 
• Chinese Barbecue Wings from girlichef 
• Mini Veggie Quesadillas from Cindy’s Recipes and Writings 
• Roasted Tomato Hummus from The Wimpy Vegetarian 
• Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue’s Nutrition Buzz 
• Buffalo Chicken Wing Dip Potato Skins from Family Foodie
• Lemon Bay Pan Roasted Shrimp from A Kitchen Hoor’s Adventure
• Honey Sesame Seed Crackers from Kudos Kitchen By Renee

Game Day Entrees:

• Super Sloppy Joes from The Foodie Army Wife  
• Buffalo Chicken Chili from Hezzi-D’s Books and Cooks 
• Mini Meatball and Mozzarella Sandwiches from Cookin’ Mimi 
• Super Bowl Bento from Ninja Baking 
• Vegetarian “Chorizo” and Black Bean Chili from Foxes Love Lemons 
• Twice Baked Chili Cheese Potatoes from Neighborfood 
• Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips 
• Easy Vegetarian Chili from Delaware Girl Eats 
• Game Day Chili from Bobbi’s Kozy Kitchen 
• Dr. Pepper Turkey Chili from The Texan New Yorker

Game Day Desserts:

• Heavenly Hash Cookies from The Foodie Patootie 
• Cookie Dough Billionaire Bars from That Skinny Chick Can Bake 
• Chocolate Streusel Bars from Magnolia Days 
• Coffee Chocolate Swirl Cheesecake Squares from Desserts Required 
• Microwave Caramel Popcorn from Pies and Plots 
• Mini Coconut Cups from Basic N Delicious 
• Triple Chocolate S’mores Brownies from Take A Bite Out of Boca
• Cracker Jack Candy from What Smells So Good?

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