“Fireworks and bonfire potatoes – what a great combo. You can have any variety of toppings for the potatoes try traditional sour cream & chives etc etc Use you imagination go wild!”
8mediumpotatoes, same size and shape, foil wrapped and 3/4 cooked
Chili Beef topping
1tablespoonchili powder( or less depending how spicy you want it 1 Dash of chili sauce (if you like it hot)
2 (15ounce) cans chili con carne with beans( I prefer Nalleys)
2cupscheddar cheese, grated
Bake your potatoes until they are almost cooked.
About 35 min at 375°F – you can do this ahead of time.
——Make the stuffing————-.
In a skillet fry the ground beef, crumbling it as you cook.
Drain off all the fat.
Stir in the chili powder, salt & chili sauce and continue cooking.
When fully cooked, stir in the chili con carne.
You can reheat just before you are serving.
When you have the bonfire going, place the partially baked potatoes around the edge of the fire.
Each child is responsible for their own potato (watch them closely so they don’t burn).
You can also have each potato on a metal hot dog stick so it is easier and safer for the children to turn the potatoes.
When cooked, top with the chili & cheese and enjoy.
“We went wild Bergy!! I made up a feta cheese, herb and bacon filling to go with these Bonfire Spuds, and they just HIT the spot after a busy day! I baked 8 potatoes, and we have some for tomorrow too…..I will try out your chilli topping next time and add to this review. Thanks for a comforting and warm supper dish…..you can NEVER go wrong with good old fashioned traditional fare like these baked spuds! Brilliant! FT:-)”