Living in the Southwest is a fantastic region for food diversity. In New Mexico, we love our green chile and pair it with pretty much every single thing we eat. When we have Hormel Chili for dinner, that doesn’t change. Whether we enjoy some chili dogs or some Frito pie, topping it with some diced green chile is a must. My family wanted something fun and different and so we took a simple idea and added a is delicious. Baked potatoes are hearty and versatile. And who doesn’t love cheese? So, the Hormel Chili Cheese Baked Potato Cup was born.
It was really a basic concept of a delicious baked potato that we often have with grilled steaks. Our baked potatoes often have several different toppings. Cheese, sour cream, onions, bacon, green chile, and of course Hormel Chili. It is fun to build the baked potato how the kids want it, but sometimes a whole potato is way too much food for their little tummy, and our own. So, we decided to downsize and came up with this easy to make recipe that are individual size portions that still pack all the awesome flavors of the toppings. Grab your coupon and save $1 on Hormel Chili and follow these simple steps with just these few ingredients and your troops will be screaming for more!
New Mexico Style Hormel Chili Cheese Baked Potato Cup
The ingredients for this recipe ae very few and can even be made fewer depending upon your tastes. Start with these few items to begin:
- 1 can Hormel Chili (with or w/out beans)
- 2 ½ cups hashbrowns (frozen thawed or fresh)
- 1 cup sharp cheddar cheese shredded
- ½ cup sliced green onions
- ½ cup sour cream
- ¼ cup bacon bits
- 1 can diced green chile (optional)
- Now that you have all your ingredients, get ready by greasing up a muffin tin with canola oil or coconut oil. Preheat your oven to 350 and gather your ingredients. (*Hint: toss your muffin pan in the oven about 5 minutes before you start building your cups.)
- In a small saucepan, empty Hormel Chili into pan and heat on low-medium heat until slightly bubbling and turn off. Leave the Hormel Chili covered on the burner to keep warm.
- In your muffin pan, fill each cup about half way full with the hashbrowns. Drop a hearty spoonful of the Hormel Chili on the hashbrowns in each cup. Top the Hormel Chili with about ½ Tbsp of diced green chile and ½ Tbsp of bacon in each cup.
- Bake in your 350 degree oven for 10-12 minutes. Remove your pan and sprinkle with the sharp cheddar shredded cheese. Then, return your cups to the oven for an additional 3-5 minutes, or until the cheese is bubbling and melted.
- Remove the cheesy chili cups and set aside to cool for about 5-7 minutes or until able to handle with utensils when removing.
- Serve alone on a plate or with your entrée and let the troops add the sour cream and onions as they desire.
- Grab a fork, dig in, and wait for the compliments to flood your ears!
This easy New Mexican twist on a traditional idea is definitely a fun way to mix things up this summer. If you wanted, using aluminum as a buffer, we could easily throw this on the grill next to those juicy steaks we spoke about at the start. Hormel chili gives the Potatoes that perfect and signature spice that only Hormel can give. Adding the green chile makes it our own here in New Mexico. So, give this recipe a try, leave us some comments, and if you have any other ideas, feel free to share! Enjoy and Bon Appetit!
Be sure to swing by Hormel’s Website .