Double-Yummy Chili Stuffed Baked Potatoes
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Unsalted Butter3 tbsps
Extra-Virgin Olive Oil1 medium
Yellow Onion (chopped)5 cloves
Garlic (chopped)1 tbsp
Ancho Chile (powder)1 tsp
Ground Cumin1 tsp
Ground Coriander1 tbsp
Tomato Paste450 g
Ground Beef ChuckDirections:
1
To make the potatoes: Preheat the oven to 425 degrees F
2
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour
3
Remove from the oven and set aside to cool slightly
4
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil
5
Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes
6
Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds
7
Add the tomato paste and chipotle
8
Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes
9
Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes
10
Add the beans and beer and bring to a boil
11
Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes
12
Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids
13
Gently scrape most of the potato pulp out of the lids and transfer to a large bowl
14
Reserve the lids
15
Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact
16
Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use
17
(See Cook's Note
18
) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork
19
Season with pepper, to taste
20
Lightly season the insides of the shells and lids with salt and pepper
21
Refill them with the potato mixture, pressing it into the bottom and against the sides
22
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later)
23
Mound the remaining 3/4 cup cheese over the potatoes
24
Place the potato lids skin-side down on the baking sheet
25
Bake until heated through and the cheese has melted and browned, about 12 minutes
26
Reheat the remaining chili
27
Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream
28
Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills