Baked Idaho Potato Lunch
Quick and easy winter lunch entree of baked potatoes, chili, kidney beans, corn and green chilies. Serve with a side of cornbread.
8 large Idaho potatoes, pre-baked
2 15-oz. cans chili
2 15-oz. cans kidney beans
2 15-oz. cans corn kernels
4 oz. canned green chiles
Cornbread, if desired
1. Cut potatoes into quarters lengthwise, then chop into large chunks.
2. Place potatoes, chili, beans and corn into a large pot and simmer over medium-high heat until hot, approx. 15-20 min. Serve with chopped green chiles and cornbread, if desired