Because my potatoes were leftover and had been in the refrigerator, they were a little cold.  Plus I love crispy potato skin type things - so after slicing the potato in half lengthwise, and scooping out a bit of the flesh - I spread some softened butter on both sides of the potato ... and put it in my little toaster oven at 450 degrees for about 6 - 8 minutes per side.


While the potato shells/skins were crisping away, I took the potato flesh and put it in a saucepan along with a bit of milk that had been gently heating.  I didn’t measure the exact amount - start with a little and then you can add more milk if you need it - and butter - you’re really just making some thick mashed potatoes - so season with salt and pepper to your taste.


Then spoon a bit of your mashed potato back over the potato skins ... then top with your leftover chili ... then top with shredded cheese ... and some bacon crumbles.  And then back into my little toaster oven these Chili Cheese Potatoes went  - I lowered the temperature down to 375 degrees ... and baked them until the cheese was melted ...Top with sour cream and chives and EAT!