Remaining toppings
- Low-fat sour cream60 g
- Jalapeños, diced
- Cilantro, chopped
- Lime wedges
From previous steps
- Finished chili
- Cooked potato
Step 4: Fill the potato & serve
Slice the baked potato open and fluff the interior with a fork. Season the inside with a little more salt and add a spoonful of sour cream.
Pile the chili filling over the top, then finish with another dollop of sour cream, diced jalapeño, fresh cilantro, and a squeeze of lime.
Serve immediately while warm.
Step 4: Fill the potato & serve
Remaining toppings
- Low-fat sour cream60 g
- Jalapeños, diced
- Cilantro, chopped
- Lime wedges
From previous steps
- Finished chili
- Cooked potato
Slice the baked potato open and fluff the interior with a fork. Season the inside with a little more salt and add a spoonful of sour cream.
Pile the chili filling over the top, then finish with another dollop of sour cream, diced jalapeño, fresh cilantro, and a squeeze of lime.
Serve immediately while warm.