Baked Idaho Potato Lunch

IngredientsPotatoes, Beans
Day PartLunch
Menu PartSide Dish
Cuisine TypeAmerican

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

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