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Double-Yummy Chili Stuffed Baked Potatoes (Food Network Kitchens) Recipe

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Double-Yummy Chili Stuffed Baked Potatoes (Food Network Kitchens)
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Ingredients
24
Count
Nutrition
649
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  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. Remove from the oven and set aside to cool slightly.
  3. 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.
  4. 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.
  5. Cook?s Note: When we mashed up all of the potato's pulp and stuffed it back in the spuds there wasn't any room for the chili. Do you want that? We didn't think so. That's why we only mash up four of the insides and use the rest for hash browns or croquettes.
  6. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 648.79 Kcal (2716 kJ)
Calories from fat 228.09 Kcal
% Daily Value*
Total Fat 25.34g 39%
Cholesterol 80.51mg 27%
Sodium 1330.12mg 55%
Potassium 1912.15mg 41%
Total Carbs 69.9g 23%
Sugars 4.18g 17%
Dietary Fiber 12.17g 49%
Protein 33.58g 67%
Vitamin C 27.9mg 46%
Vitamin A 0.8mg 26%
Iron 6mg 33%
Calcium 203.5mg 20%
Amount Per 100 g
Calories 117.02 Kcal (490 kJ)
Calories from fat 41.14 Kcal
% Daily Value*
Total Fat 4.57g 39%
Cholesterol 14.52mg 27%
Sodium 239.9mg 55%
Potassium 344.87mg 41%
Total Carbs 12.61g 23%
Sugars 0.75g 17%
Dietary Fiber 2.19g 49%
Protein 6.06g 67%
Vitamin C 5mg 46%
Vitamin A 0.1mg 26%
Iron 1.1mg 33%
Calcium 36.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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