Nacho Potato

Name: Nacho Potato
Ingredients: 1 russet potato, washed thoroughly, rubbed with oil and sea salt and baked until soft; 12 cup chili (canned or homemade, warmed); 12 cup extra-sharp cheddar cheese, shredded (runny nacho cheese would be good here in place of the cheddar or in addition to it); 14 cup sour cream; 12 cup tortilla chips, coarsely crushed; 14 cup avocado (diced or smashed tossed with a bit of lime juice, salt and pepper); 14 cup diced tomato; 1 tablespoon red onion, diced; sliced olive (optional); sliced jalapeno pepper (optional); salsa (optional)

11 ingredients

4 steps

Ingredients

1 russet potato, washed thoroughly, rubbed with oil and sea salt and baked until soft
12 cup chili (canned or homemade, warmed)
12 cup extra-sharp cheddar cheese, shredded (runny nacho cheese would be good here in place of the cheddar or in addition to it)
14 cup sour cream
12 cup tortilla chips, coarsely crushed
14 cup avocado (diced or smashed tossed with a bit of lime juice, salt and pepper)
14 cup diced tomato
1 tablespoon red onion, diced
sliced olive (optional)
sliced jalapeno pepper (optional)
salsa (optional)

Directions

1

When your potato is finished baking slice it open and smash the flesh a bit to get the potato ready for the toppings.
2

Butter, salt and pepper can be added here but I don't think it's needed.
3

Top with warm chili, then the rest of the ingredients in order given.
4

Top with optional ingredients to taste.