Loaded Chili-Stuffed Baked Potatoes with Steamed Broccoli

Preheat the oven to 400°F (204°C).

Wash and thoroughly scrub 2 large russet potatoes, then pat them completely dry with a paper towel. Pierce each potato 5 to 6 times with a fork to allow steam to escape during baking.

Rub the outside of each potato with 1/2 tsp vegetable oil and sprinkle with 1/4 tsp salt. Place the potatoes directly on the middle oven rack and bake for 50 to 60 minutes, until the skin is crispy and a fork easily slides into the center.

While the potatoes bake, prepare the other ingredients: Wash and cut 1 large broccoli crown into bite-sized florets. Wash and thinly slice 2 stalks of green onions. Grate 4 oz of cheddar cheese using a box grater.

About 10 minutes before the potatoes are finished, transfer 2 cups of leftover Tex-Mex beef and bean chili (reserved from Day 5) to a small saucepan. Heat over medium-low heat for 8 to 10 minutes, stirring occasionally, until hot and bubbling.

At the same time, place a steamer basket in a medium pot with 1 inch of water. Bring the water to a boil, add the broccoli florets, cover with a lid, and steam for 5 to 6 minutes until tender-fork and bright green. Season the steamed broccoli with 1/4 tsp salt and 1/4 tsp black pepper.

Carefully remove the baked potatoes from the oven. Slice each potato open lengthwise, gently squeeze the ends toward the center to pop them open, and fluff the interior flesh with a fork.

Divide 4 oz of grated cheddar cheese between the two potatoes, stuffing it into the hot fluffy centers so it begins to melt. Top each potato with 1 cup of the reheated hot chili, 2 tbsp of sour cream, and a sprinkle of sliced green onions. Serve hot alongside the steamed broccoli.