CHILI-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
- One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.
HEALTHY CHICKEN-AND-CHEESE-STUFFED SWEET POTATOES
A quick dinner doesn't always have to mean eggs. Save them for breakfast and make this quick, stuffed spud instead. Clocking in at about 400 calories, this protein-packed dinner (17 grams) is super satisfying and makes for easy cleanup.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 1 serving (1 stuffed potato)
Number Of Ingredients 7
Steps:
- Microwave the sweet potato on high until tender (when you squeeze it with a clean dish towel, it should feel really soft), about 5 minutes. Let sit for a few minutes.
- Cut the potato in half but not all the way through. Using the dish towel to hold the potato in place, scoop out the flesh into a small bowl. Add the chicken, Cheddar and a pinch salt and mash everything together with a fork. Fill the potato skin with the mixture.
- Cut the avocado into small pieces. Drizzle the stuffed potato with the salsa verde and top with the avocado and scallion.
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.
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.
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
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 SWEET POTATOES
Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick reheat. Cook time includes five minutes cooling time and assumes you use the microwave option. From "Recipes for a Six Pack" by Oxygen Magazine.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 2 cheese-stuffed sweet potatoes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
- Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
- Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.
STUFFED SWEET POTATOES
This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!
Provided by Mrs B
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C, 400F, gas mark 6.
- Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
- While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
- When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
- Stir all the ingredients together, then stuff the mixture back into the skins.
- Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.
Nutrition Facts : Calories 226.8, Fat 10.9, SaturatedFat 5.9, Cholesterol 72.7, Sodium 177.4, Carbohydrate 28.6, Fiber 4.4, Sugar 6.7, Protein 4.6
CHILI CHEESE STUFFED SWEET POTATO
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 397
CHILI CHEESE POTATO CASSEROLE
An ode to one of the ultimate guilty pleasures, chili cheese fries. From the cooking blog Cooking During Stolen Moments.
Provided by Pinay0618
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
- In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
- While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
- Pour cheese sauce over the potatoes in the casserole dish.
- Top with the chili.
- Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.
Nutrition Facts : Calories 395.5, Fat 20.4, SaturatedFat 10.5, Cholesterol 70, Sodium 923.5, Carbohydrate 33.1, Fiber 4.4, Sugar 4.6, Protein 21.2
CHILI STUFFED BAKED POTATO
Make and share this Chili Stuffed Baked Potato recipe from Food.com.
Provided by bullwinkle
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes well and wrap in heavy duty foil.
- Prick potatoes through the foil so the steam can escape.
- Bake potatoes for about 1 hour at 350* or until tender.
- While potatoes are baking brown ground beef.
- Drain off any drippings.
- Stir in cheese cubes and salsa.
- Heat through.(The cheese will not be completely melted).
- Take the foil off of the potatoes and cut a slit in the top of the potato not going all the way through.
- Squeeze the potato to loosen the potato from the skin.
- Spoon the beef mixture over the top of the potato.
- Then spoon on the sour cream and sprinkle with the sliced green onion.
Nutrition Facts : Calories 271.4, Fat 8.9, SaturatedFat 4.2, Cholesterol 43.2, Sodium 246.3, Carbohydrate 33.2, Fiber 3.4, Sugar 2.5, Protein 15.2
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- Prick sweet potatoes in several places with a fork and place on the prepared pan. Bake until tender when pierced with a knife, 40 to 45 minutes. Let cool slightly.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add ground beef and scallion whites. Cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 4 minutes. Add tomato paste, chipotles to taste, paprika, and salt. Cook, stirring, until the tomato paste begins to brown, about 1 minute. Add beans and water; cook, stirring, until most of the liquid has evaporated, about 1 minute more. Cover and keep warm.
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