Leftover Beef Chili over Baked Potatoes

Wash and scrub 2 large russet potatoes under cold water, then pat them completely dry with a paper towel.

Poke each potato 5 to 6 times with the tines of a fork to allow steam to escape during cooking.

Place the potatoes on a microwave-safe plate and microwave on high for 8 minutes, flipping them over halfway through, until they are easily pierced to the center with a fork.

While the potatoes microwave, preheat your oven to 425°F (218°C).

Rub the microwaved potatoes with 1 tsp of olive oil and season the skins with 1/2 tsp of salt and 1/4 tsp of black pepper. Place them directly on the center oven rack and bake for 10 minutes to crisp up the skin.

While the potatoes are finishing in the oven, shred 4 oz of cheddar cheese using a box grater. Wash and thinly slice 2 stalks of green onions.

In a small saucepan over medium-low heat, add 1 lb of leftover hearty ground beef and macaroni chili from Day 3. Heat, stirring occasionally, for 5 to 7 minutes until steaming hot. If the chili has thickened too much in the refrigerator, stir in 1 to 2 tbsp of water to loosen it.

Carefully remove the hot potatoes from the oven. Cut a lengthwise slit along the top of each potato and gently squeeze the ends together to pop them open. Use a fork to fluff the warm potato flesh inside.

Divide the warmed chili evenly and ladle it over the split potatoes. Top each potato with 2 oz of shredded cheddar cheese, 2 tbsp of sour cream, and the sliced green onions.