• 4 large red potatoes
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 1 (16 ounce) can Hormel chili
  • 3/4 cup guacamole
  • 3/4 cup sour cream
  • 1 cup diced tomatoes
  • 1/2 cup chopped cilantro


Heat oven to 450 degrees F.

Place 1 potato on cutting board and nestle a chopstick on the board on both the top and bottom of potato. Thinly slice potato crosswise (making 1/8-inch slices) using the chopsticks to prevent cutting all the way through to the bottom. Repeat with remaining potatoes.

Place potatoes on a baking sheet and drizzle them with oil, making sure some of oil gets between the slices. Bake potatoes 1 hour or until crisp.

While potatoes are cooking, warm chili in medium saucepan over medium-high heat. Serve potatoes with chili, guacamole, sour cream, chips, tomatoes and cilantro.

Recipe reprinted by permission of Hormel. All rights reserved.

RecID 103