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"The big pot of chili I made a couple days ago served 6 hungry people last night as a topping for baked russet potatoes. Most of my family, immediate and extended, are picky about food in one way or another, so I like to serve these assemble-your-own meals when there&amp;#039;s a crowd.   I scrubbed, pricked and baked 1 potato per person in a 400-degree oven for about 40 minutes (my potatoes were medium-sized). When they were tender through, we split them and topped them with salt, pepper, butter, chili, Cheddar cheese and sliced green onions (or some combination of). Served the potatoes with a green salad and ice cream for dessert.  More ideas for potato toppers:  Greek Lamb and Spinach Stew Italian Veal Stew Alfredo-Topped Baked Potatoes \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a45085/stuffed-baked-potatoes-3273/>