“Bake” these potatoes in the slow cooker, then top with chili, avocado and salsa. The result? A fiesta of flavor!
test kitchen, we used these ingredients to create an easy, speedy weeknight dinner. First, we doctored up convenient canned chili by adding beans and an extra dose of chili powder to it. Then, we cooked the potatoes until tender in the slow cooker, and added the chili and toppings. Yum! If you’ve given this recipe a try, comment below to let us know how you liked it.are a key ingredient in this dish, and they’re loaded with heart-healthy fats.
In pot, combine chili and chili powder; cook over medium heat until hot, about 10 min. Unwrap potatoes. Cut “x” into top of each potato, halfway through; fluff inside with fork. Fill with chili. Top with avocado and salsa.Get unlimited digital access
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