Today we are making the long drive home from the Oregon Coast. I miss Oregon already. There is something healing about being near the ocean. And I don’t mean the sunny beaches of Hawaii. I mean the cold, damp foggy beaches of the Pacific Northwest. There is a sadness, a loneliness of the mist kissed rocky shores that somehow transforms into an inner quiet. Who knows, maybe I was a lighthouse keeper in a prior life.
Part of our time spent in Oregon was at a beach resort with a fully functioning kitchen. Okay, maybe not like my over the top gadget filled kitchen at home, but it did just fine for some basic cooking. We were on vacation, so I wasn’t trying to make Chocolate Soufflés. Simple dishes with just a few ingredients worked beautifully. We brought our camping chairs and could sit on the balcony watching the sun set while eating something hot and delicious. These potatoes on our last night in Oregon were good eats, no doubt about it.
Chili-Cheese Baked Potato
2 large Russet Baking Potatoes
1 can Dennison Hot Chili with Beans
1/2 cup Colby Jack Cheese, shredded
Heat oven to 400 degrees.
Scrub potatoes and pat dry. Cut an X in the top of each potato. Rub with a little olive oil.
Bake in the heated oven directly on the rack until cooked through and fluffy, about 45 to 50 minutes. Remove from oven, split in half lengthwise and fluff.
Meanwhile, heat chili on the stove top until piping hot. Spoon over baked potatoes and top with cheese. Serve as is or place on a baking sheet and pop under the broiler for a minute or two to get the cheese all gooey.
Welcome to Rosemarie's Kitchen 