Chili Stuffed Baked Potatoes Recipe

Ingredients

  • 6 Russet potatoes
  • olive oil or butter
  • sea salt
  • black bean chili
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese
  • fresh parsley or cilantro for garnish optional

Instructions

  • Preheat oven to 375º 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 210º 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.

Nutrition Information

Calories: 281kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 143mg | Potassium: 934mg | Fiber: 3g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 2mg

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