CHILI CHEESE STUFFED SWEET POTATO
Stuff sweet potatoes with an easy-to-make beef chili and top with sour cream, Cheddar and scallions.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.
CHILI CHEESE-STUFFED TOTS RECIPE BY TASTY
Here's what you need: ground beef, cayenne pepper, cumin, onion powder, garlic powder, pepper, salt, ketchup, potato, flour, cheddar cheese cube, oil
Provided by Julie Klink
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a pan over medium-high heat. Add the ground beef and break up into smaller bits using a spoon or spatula.
- Add the cayenne, cumin, onion powder, garlic powder, pepper, and salt, then mix until evenly incorporated.
- Add ketchup. Mix thoroughly allowing beef to cook all the way through.
- Remove the pan from heat, and drain excess fat.
- Add the grated potatoes to a bowl, and add in the flour and 1 teaspoon of salt. Stir to combine.
- Using the palm of your hand, spread 1 tablespoon of the potatoes into a thin pancake.
- Add 1 teaspoon of the beef, then press a cheese cube into the middle.
- Fold potato over beef and cheese, then create a fist around the tot while using your opposite hand to flatten both sides, creating the cylindrical tot form.
- Heat vegetable oil over high heat until temperature reaches 360˚F (182˚C).
- Fry the tots in batches for about 5 minutes, until golden brown.
- Transfer fried tots to a paper towel-lined plate to drain. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams
CHILI-STUFFED POTATOES
Microwave baked potatoes and convenient canned vegetarian chili make this hearty dish a snap to take to the table! It's colorful, too, topped with goodies like fresh tomatoes, reduced-fat sour cream and shredded cheese. "These potatoes are great for cookouts or picnic meals," Laura Lunardi notes from West Chester, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut an "X" in each potato; fluff with a fork. Spoon chili over each potato; sprinkle with cheese. Top with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 354 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 466mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein.
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. 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. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- 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). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
SUPER LOADED CHILI POTATO SKINS
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
- Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g
CHILI STUFFED SWEET POTATOES / YAMS
Was baking sweet potatoes one evening when DH want to know what I was doing with the chili in the frig. So warmed up the chili and he stuffed it in his sweet potato and topped it with cheese. These reheat well when packing for work lunch.
Provided by Debbwl
Categories Yam/Sweet Potato
Time 55m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Bake potatoes at 375 F for about 45 minutes or until tender.
- Warm chili beans while potatoes bake.
- Slice potatoes down the center but not all the way through and gently push in the ends so the potato forms a boat.
- Add about a 1/4 cup of chili to each potato. They should be full but not overflowing.
- Top with cheese and enjoy.
Nutrition Facts : Calories 203.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.4, Sodium 215.9, Carbohydrate 38, Fiber 6.1, Sugar 5.6, Protein 7.6
POTATO- AND CHEESE-STUFFED CHILES RELLENOS
Chiles rellenos is a favorite in our home. Here's a version stuffed with potatoes and goat cheese, from Latina.com
Provided by Pinay0618
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Cut slit in end of each chile to allow release of steam during cooking. Brush chiles with oil and roast in oven 5 to 10 minutes, until skins are lightly charred and blistered. Place in plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom and remove seeds.
- In boiling salted water cook potatoes until just tender, then drain and place in bowl. Crush with fork, mix in goat cheese, and season to taste with salt and pepper. Stuff chiles with this mixture and arrange single layer in baking dish.
- For sauce, in frying pan heat oil, then add red chiles, garlic, and scallions and cook about 2 minutes, until softened. Add tomatoes, corn tortillas, brown sugar, and oregano, and cook over gentle heat 10 minutes. Pour into blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake 10 to 15 minutes. Sprinkle top with grated cheddar cheese, pour sour cream over that, and serve. Makes 4 servings.
CHILI AND CHEESE STUFFED CHICKEN BREASTS
This recipe is excellent as a leftover as well. Serve it with a guacamole salad or fruit salad. It's also great cold or on a picnic!
Provided by Terri Ryker-Lloyd
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 17.7 g, Cholesterol 119.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 35.9 g, SaturatedFat 4.7 g, Sodium 242.9 mg, Sugar 1.8 g
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