Loaded Chili Spuds

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Our world, man.

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Idk about y’all, but I feel a heaviness and a sadness I just haven’t in a long time.

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I’ve been praying for a while for the Lord to open my eyes to the injustices of the world and not just leave me feeling numb or paralyzed by my own fear and anxiety.

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Welp, they are WIDE OPEN, Big Man! I’m hearing you loud and clear! It’s not that I haven’t realized systemic racism is rampant in our country. I’ve just felt too overwhelmed by the issue to do anything about it which I realize is a privileged and lame excuse. I was happy to shut up last week and just listen and learn. I’m still pretty overwhelmed and anxious and incredibly scared to say/do the wrong thing. But I guess we have to get uncomfortable if we want to grow and be better, and that’s all I want to do!

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And it’s time something other than my midsection grows.

 

 

Time: 1 hour (prep + cooking) | Serves: 4 spuds

Ingredients:

  • 4 russet baking potatoes, scrubbed clean + holes poked throughout
  • Chili recipe (any leftovers taste great with some brown rice!)
  • Green onion, for serving
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 450
  • Drizzle a tbsp. of olive oil on each potato with some S+P, rub all over
  • Wrap each loosely in foil + place on a baking sheet
  • Bake 55-60 minutes or until tender
  • Meanwhile, make chili
  • To serve, split potato down the middle + top with chili + green onions
  • Dig in face first

2 thoughts on “Loaded Chili Spuds

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