American · Dinner
Chili-Stuffed Baked Potato
A large russet potato baked until fluffy, split open, and topped with a beef chili simmered with tomato, onion, garlic, cumin, and chili powder, built on kidney beans. Finished with shredded cheddar, sour cream, and scallion for a complete meal in one.
$4
15 minsPrep
70 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
755Calories
45.6gProtein
37.4gFat
63.5gCarbs
9.3gSugar
11.5gFiber
612mgSodium
176mgChol
14.8gSat Fat
1142mgPotassium
268mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Scrub the russet potato, pierce it several times with a fork, then rub the skin with oil and salt until lightly coated.
2
Bake
Place the potato directly on the oven rack at 425°F (220°C) for 55 to 60 minutes until the skin crisps and a knife slides through cleanly.
3
Sear
Warm the olive oil over medium heat, cook the onion 4 minutes until soft, then add garlic, chili powder, and cumin for 1 minute.
4
Simmer
Add the ground beef, breaking it up, and cook over medium-high 6 minutes until browned, then stir in tomato paste, canned tomatoes, kidney beans, and salt and simmer 15 minutes.
5
Plate
Split the potato open, fluff the flesh, mound in the hot chili, then top with cheddar, sour cream, and scallion and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 22 large (600g) russet potato
- 1 cup170g cooked kidney beans
- 2/3 cup160g canned tomatoes
- 11 small (80g) onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 tbsp14ml olive oil
- 2 oz56g cheddar cheese
- 3 tbsp44g sour cream
- 22 scallion
- 2 pinch2 pinch salt
