The Hungry Elephant

This delicious twice baked chili potato is a new favourite. It’s awesome because it begins by tasting like a creamy potato but then you get the chili taste. Very delivious.

I teamed up with Grill Masters Canada to bring you this recipe! This month, I got SuckleBusters Award winning Texas Chili seasoning. If you want to receive monthly BBQ products, just sign up at

What you will need for this recipe (serves 4)

  • 4 already baked potatoes
  • 1 tablespoon butter
  • 1 tablespoon sour cream
  • 1 tablespoon of SuckleBusters Chili Seasoning
  • cheese for topping

The first thing to do should be the potatoes, they take the most time. Throw your potatoes in the microwave and heat them up until they are done.

Lay your potato down and cut a small portion out of the top. Scoop out the potato inside and put in a separate bowl. Continue with the other potatoes.

Mash the bowl of potato. Mix in the butter, sour cream and chilli seasoning. Once mixed together, scoop the potatoes BACK into the hollow shell. Bake at 350 for roughly half an hour or until crisp.


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