Chili Baked Potatoes
The recipe Chili Baked Potatoes can be made in roughly 1 hour and 10 minutes. For $1.09 per serving, you get a side dish that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 546 calories, 14g of protein, and 29g of fat per serving. It is an affordable recipe for fans of American food. This recipe from Add A Pinch has 2319 fans. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of recipe black bean chili, olive oil, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Twice Baked Chili Potatoes, Chili-Topped Baked Potatoes, and Chili-Topped Baked Potatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup grated cheddar cheese
olive oil or butter
6 Russet potatoes
sea salt
½ cup sour cream
1 recipe black bean chili
Equipment:
oven
aluminum foil
baking sheet
knife
kitchen thermometer
pot holder
ladle
frying pan
Cooking instruction summary:
Preheat oven to 400 F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.As potatoes are cooking, prepare black bean chili according to recipe instructions.Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210 F.Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.
Step by step:
1. Preheat oven to 400 F. Adjust oven rack to the center of the oven.
2. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking.
3. Place directly onto the oven rack placed in the center of the oven.As potatoes are cooking, prepare black bean chili according to recipe instructions.Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210 F.
4. Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.
Nutrition Information:
covered percent of daily need
