I love a good baked potato. Baked potatoes make simple and delicious party meals that everyone is sure to love. I personally like to leave all of the toppings for the baked potato on the side so that everyone is free to make their own potato. Modify this recipe to include whatever your favorite toppings are.

Prep time: 20 minutes

Cook time: 1 hour

Makes 3 servings

3 Medium Russet Potatoes

Salt and Olive Oil for the Potato Skins

1 Tablespoon Vegetable Oil

1 Medium Onion

3 Cloves Garlic

1 Cup Chopped Vegetables (I used Carrots and Mushrooms)

3/4 Teaspoon Cayenne Pepper

2 Teaspoons Ground Cumin

1 Teaspoon Oregano

2 Large Tomatoes

15 Ounces Canned Beans (I used Kidney Beans)

1 Cup of Vegetable Broth

Salt and Pepper to Taste

Sour Cream

Cilantro

Cheese

Green Onions

1. Rub the potatoes with a little bit of olive oil. Stab the potatoes multiple times with a fork and then rub salt over the skins. Bake for about an hour at 350 degrees Fahrenheit until they feel quite tender when a knife is inserted in. 
2. Meanwhile, cook the onions and garlic in the vegetable oil until the onions start to turn slightly brown. Add in the vegetables and continue to cook for a few minutes until the vegetables are cooked through. 
3. Add in the spices and cook for about 30 seconds.
4. Add in the chopped tomato, the beans (including the can liquid), and broth. Simmer while stirring occasionally until the chili has thickened. Season with salt and pepper.
5. Cut the potatoes across lengthwise after they have cooled slightly. 
6. Arrange whatever toppings you would like on the side and have people add whatever they want into their baked potatoes. I put chili and Mexican cheese.
7. Bake the potatoes for an additional 5 minutes to melt the cheese and reheat anything that has cooled down. After pulling them out of the oven, garnish with sour cream, green onions, and cilantro. Feel free to add whatever toppings you want like avocado or steamed vegetables.