Chili and Cheese Stuffed Baked Potato

The beauty of a baked potato — whether you bake it in the oven, the slow cooker, or the microwave, is that it’s a #miraclemeal on nights you want something hearty but easy. All it takes is an inspired topping to turn a plain potato into a little miracle.

And let’s start with chili, the answer to fall’s first nip in the air. Forget about the bowl, and spoon your chili into a warm split baked potato.

Before you can stuff your potato with this glorious filling, you’ve got to cook it. There are options aplenty, so choose which works best for you.

• How To Bake a Potato in the Microwave: If you’re in a hurry — take to the microwave. This gets the job done in about 10 minutes.
• How To Bake a Potato in the Oven: The classic method produces ultra-crispy skin and a fluffy texture. You need close to an hour for this preparation, but the texture of the potato is superior. Bake a big batch on the weekend to have on hand throughout the week.
• How To Bake a Potato in the Slow Cooker: Want to make sure you can have baked potatoes for dinner and don’t want to wait the hour for them to cook when you get home? Choose the slow cooker. You’ll need eight to 10 hours on low, so this is actually something that works with our workday — including the commute!

Go for a white or sweet potato — your choice! Start with a cup of hot chili — grab your favorite canned variety, pick up a cup from the hot bar at the grocery store, or thaw the leftover chili in the freezer.

Get a recipe: How To Make Very Good Chili Any Way You Like It

Cut the cooked potato lengthwise and gently pull open without splitting in half, then use a fork to fluff the inside. Spoon the chili into the potato, and top with a dollop of sour cream, shredded cheddar, and sliced scallions.

All it takes is an inspired topping to turn a plain potato into a tiny miracle on a busy weeknight. This series will open your eyes to all the ways the humble potato can be loaded up with the help of no more than four common pantry ingredients.