2 medium russet potatoes
1/2 recipe for bulgur chili (found here)
2 ounces cheddar cheese, shredded
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 to 1/3 cup whole milk
onion, for topping
parsley, for topping
Preheat oven to 435˚. Rinse off the outside of the potatoes, prick a few times with a fork, and place in the oven. Bake until potatoes are cooked through, 45 to 55 minutes depending on the size of the potato.
While potatoes bake, prepare chili according to instructions.
In a small sauce pan, combine cheddar cheese and cornstarch. Heat over medium low and stir until cheddar begins to melt. Add 1/4 cup milk, paprika, and garlic powder, stir until mixture comes together. Add more milk if needed to reach a pourable consistency.
Cut the potatoes in half, mashing the potato slightly and top with a few ladles of chili and a drizzle of cheddar cheese.