Sad Shriveled Potatoes + Yummy Vegetarian Chili
I always over-microwave my faux-baked potatoes, and they end up shrivelly, with tough skin. This is unfortunate because the crisp, salty skin on a real baked potato is one of the joys of life. But the microwave takes ten minutes. So.
But it didn't matter too much because we buried these spuds beneath a generous ladle of vegetarian chili (recipe from Mashup Mom, made perfect by the wonders of Penzey's smoked paprika), then showered them in cheese and broccoli and green onions.
It's allllll in the toppings, right?