Baked Potato Pockets With Chili

• 2 large baked potatoes
• 2 cups chili, leftovers or 2 cups canned chili
• 1 cup cheddar cheese, grated

1. Warm the chili.
2. Grate the cheese.
3. Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.
4. Top with chili and sprinkle with cheese.

potatoes, chili, cheddar cheese

Taken from www.food.com/recipe/baked-potato-pockets-with-chili-122614 (may not work)