CHILI TOPPING FOR LOADED BAKED POTATOES
Make and share this Chili Topping for Loaded Baked Potatoes recipe from Food.com.
Provided by Brookes Kitchen
Categories Potato
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, bean, sugar and seasonings.
- Bring to a boil. Reduce heat and simmer, uncovered for about 2 hours.
Nutrition Facts : Calories 582, Fat 18, SaturatedFat 6.9, Cholesterol 77.1, Sodium 388, Carbohydrate 72.5, Fiber 11.6, Sugar 11.7, Protein 34.1
CHILI-TOPPED BAKED POTATOES
This is a creative twist on traditional chili. The potatoes make it a delicious, and filling, main dish.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 cups.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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.
BAKED POTATOES WITH VEGETARIAN CHILI
Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h20m
Yield 6 loaded baked potatoes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
- Place in oven for 45-60 minutes or until soft.
- While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
- Heat chili briefly in microwave or on stove top until warm.
- Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
- Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
- Serves 6.
Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15
CHILI-TOPPED BAKED POTATOES
Try a tasty twist on the usual salt, pepper and butter toppings with our Chili-Topped Baked Potatoes recipe. Made with premade chili, Chili-Topped Baked Potatoes are full of flavor and require only minimal effort. What an easy way to change things up!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put potatoes on microwaveable plate. Prick in several places with fork.
- Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
- Cut potatoes; top with chili, cheese and sour cream.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 7 g, Sugar 3 g, Protein 13 g
POTATO-BAR CHILI
Everyone will love this mild chili, especially when topping a baked potato. This thick, hearty sauce really does eat like a meal! -Alcy Thorne, Los Molinois, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 cups.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.
Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
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
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