Chili Cheese Stuffed Potatoes

Chili Cheese Stuffed Potatoes

Hearty baked potatoes take center stage when you top them with meaty chili, cheddar cheese, and sour cream. A Tex-Mex dream.

This chili is my family’s favorite recipe, the one we make all the time with ground beef, cannellini beans, peppers, onions, tomatoes and spices like chili powder.I call it no-alarm chili because there’s no heat to it making it perfect for kids.

INGREDIENTS

• russet potatoes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• salt and fresh black pepper
• 1 pound extra lean ground beef
• 1 tablespoon chili powder
• ½ teaspoons paprika (smoked or sweet)
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano, crushed between fingertips
• 1 can (14 ounce) petite diced tomatoes
• 1 can (14 ounce) cannellini beans, drained and rinsed

For serving:

• shredded sharp cheddar
• sour cream
• snipped green onions

DIRECTIONS

1. Preheat the oven to 400 ranges F. Wash and dry the potatoes, prick every one with a fork some times and wrap in foil. region on the middle oven rack and bake till fork smooth, half-hour to at least one hour relying on their size.
2. In a huge Dutch oven or soup pot warmth the olive oil over medium warmth. upload the onion, pepper, and garlic plus a couple pinches salt and pepper. cook dinner about 5 mins, stirring frequently.
3. upload the ground red meat to the pot and break it apart because it chefs. when the pork is cooked add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. mix it via and allow cook dinner 2 more minutes.
4. blend inside the tomatoes and beans. turn the heat up a little and convey to a simmer. cook dinner 25 - half-hour, stirring often.
5. break up the potatoes down the center and spoon chili into them. pinnacle with cheese, bitter cream and inexperienced onions.

Share this post