Main Dish For School

Baked Potato with Chili

  • Ready Time: 80min
    No Reviews
  • Prep Time: 20min
    Cook Time: 60min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 90
    Prep Method: Baked
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Recipe by: Portland Public Schools: Anya Friday

Operator Notes:
Anya is a fan of creating flavorful baked potatoes topped with chili, cheese and roasted vegetables.

Fun Fact: PPS puts a huge emphasis on purchasing locally sourced food for their operation. Over 36% of the PPS food purchases come from local farmers and producers.


  • 1 scoop vegetarian chili
  • 1 scoop shredded Monterey Jack cheese
  • 1 scoop roasted broccoli
  • 1 scoop russet washed potatoes

Prep Time: 20min | Cook Time: 60min

  1. Preheat the over to 350 F
  2. Poke the potatoes several times with a form and place potatoes in a single layer on a sheet pan.
  3. Bake for approximately 60 minutes. Cooking time may vary depending on the oven load
  4. Pour chili into a pan. Heat until internal temperature reached 165F
  5. When potatoes are fully baked, remove them from the oven and slip the top of each potatoes. Pinch the ends of the potato together for it to “blossom”
  6. Topping may include #16 scoop shredded cheese, #16 school chili, and #16 scoop roasted broccoli
  7. Sprinkle the cheese on top of the baked potatoes with any other topping desired by the students.
  8. Serve loaded baked potato with 1 whole wheat roll and serve with sour cream and salsa.

To Serve

Serving is 1 baked potato with 1 roll (K-8) or 2 rolls(9-12). Serve warm with condiments- sour cream and salsa.






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