Chili Cheese Potatoes

2 Russet Potatoes, pierced several times

2 cups Leftover chili

½ cup cheddar cheese, grated

In the morning:

Oil the potatoes and place on slow cooker rack*. Sprinkle with salt. Set slow cooker on Low for 7 hours.

In the evening:

Heat 12” skillet over med-high heat, add 1 tbsp oil. Slice potatoes about ¼” thick and place in skillet. Cook until brown and crisped about 5 mins. Turn and brown the other side. Reheat left over chili while potatoes are frying and set aside. When potatoes are brown and crisp on both sides plate, individually, and top with chili and cheese. Enjoy!

*Note: If your slow cooker does not come with a wire rack, you make your our. Just take several pieces of aluminum foil, roll each piece so it fits lengthwise in the slow cooker, and place potatoes on top. The idea is to have the potatoes steam cook from all sides and leave the skin kind of crispy.