Chili-Stuffed Baked Potatoes

8 Servings
50 min

I'll be completely honest -- I come up with a lot of my recipe ideas while I'm hungry, haha. On this day, I woke up to snow in APRIL (gotta love living in Kentucky). Chili cheese fries are a childhood favorite of mine, so I wanted to put a little bit of a spin on this and make something equally comforting, and decided on a chili-stuffed baked potato. Potatoes are super versatile and filling, and work great as a "boat" for a variety of different fillings. Aside from the classic baked potato filled with cheese, sour cream, bacon and the works, you can fill them with just about anything. This recipe is just one version of an unlimited set of options! I hope you enjoy. :)

Chili-Stuffed Baked Potatoes

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients


  • 2 - 15 oz. cans of beans of your choice (I used pinto beans), drained and rinsed
  • 2 - 15 oz. cans of corn
  • 1 tbs vegetable oil
  • 1 finely diced onion
  • Garlic, to taste
  • 2 tbs all purpose flour
  • 1 pound of 90% lean ground beef
  • 2 tbs chili powder
  • 2 tbs cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • Salt and pepper, to taste
  • 1 - 6 oz. can of tomato paste
  • 1 - 15 oz. can of diced tomatoes
  • 1.5 - 2 cups of water
  • 1 tbs of chicken, beef or veggie consommé powder or bouillon
  • 8 Idaho potatoes, thoroughly cleaned
  • Optional: Shredded cheese, sour cream, green onions and jalapeños (to top your potatoes)

Instructions

For the chili

In a large pot, sauté onions in vegetable oil until the onions are transparent/slightly golden in color. If you're using fresh minced garlic, add it in after the onions are almost done and stir for another 1-2 minutes until the garlic is fragrant.
Add in the ground beef and spices and cook over medium heat until the ground beef is cooked all the way through.
Once the ground beef is cooked, add in the flour and mix for a couple of minutes until all of the flour is gone (it's okay if the mixture looks a little bit dry/clumped).
Add in the beans, corn, diced tomatoes, tomato paste, consommé powder and water (Add as much water as it takes to barely cover all of the ingredients).
Stir occasionally and let the contents of the pot come to a boil. Let simmer for around 15-20 minutes. Taste occasionally and feel free to add more spices to taste.

Assembling the potatoes

Bake potatoes in the oven at 400 degrees until fork tender. Or, alternatively, microwave them in a plastic bag until they are fork tender, for a quicker route.
On a plate or in a bowl, open the baked potatoes and fill them with the chili. Top with cheese, sour cream, green onions and jalapeños and enjoy!

Tips

  • Feel free to use a broth of your choice instead of water and consommé powder.

Mariam
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