Double-Yummy Chili Stuffed Baked Potatoes Recipe

Double-Yummy Chili Stuffed Baked Potatoes

Level: Easy
Yield: 6 servings
Total: 2 hr
Prep: 30 min
Cook: 1 hr 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 591
Total Fat: 27 g
Saturated Fat: 12 g
Carbohydrates: 55 g
Dietary Fiber: 9 g
Sugar: 7 g
Protein: 32 g
Cholesterol: 92 mg
Sodium: 1426 mg

Fill your baked potatoes with a robust helping of beef and bean chili. For added luxury, top each with plenty of grated cheese and bake until golden and bubbly. This hearty dish transforms simple potatoes into a comforting, flavor-packed meal that's perfect for cozy nights in!

Ingredients

Potatoes:

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper

Chili:

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Instructions

For the potatoes: Heat the oven to 425 degrees F. Place the potatoes directly on the middle oven rack and bake until a fork slides in effortlessly, about 1 hour. Remove and let cool slightly.
Make the chili: While potatoes bake, heat a medium heavy pot over medium-high heat and add the oil. Add onion, garlic, and salt; cook until golden and aromatic, about 3 minutes. Stir in ancho chile, oregano, cumin, coriander, and cloves; cook until fragrant, about 45 seconds. Add tomato paste and chipotle. Crush tomatoes by hand into the pot, stirring until the mixture turns a rich dark red, about 2 minutes. Add beef, breaking it up with a spoon, and cook until browned, about 3 minutes. Stir in beans and beer; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes.
Position potatoes on their stable side and slice a shallow oval from the tops to create 6 lids. Scoop flesh from lids into a large bowl; set lids aside. Hollow out insides of 4 potatoes into the same bowl, keeping shells intact. Reserve flesh from remaining 2 potatoes for another use (like hash browns).
To the large bowl, add 1/2 cup cheese, butter, salt, and scallions; mash gently with a fork. Season with pepper. Lightly salt and pepper the potato shells and lids. Refill shells with mashed potato, packing firmly.
Arrange stuffed potatoes on a baking sheet. Heap with chili (save extras). Sprinkle with remaining 3/4 cup cheese and place lids skin-side down nearby. Bake until warmed through and cheese is golden, about 12 minutes. Top each with sour cream, prop lids against it, and serve with extra chili on the side.

Cook's Note: In testing, using all potato flesh left no room for chili. Mash only four for the perfect chili-stuffed spuds!