Baked Potatoes With Chili Recipes

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CHILI BAKED POTATO RECIPE



Chili Baked Potato Recipe image

This easy chili baked potato recipe works for weeknights or family dinners for a crowd! This trick lets you cook the potatoes in half the time.

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Number Of Ingredients 11

1 recipe Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili
8 medium russet potatoes or 8 medium sweet potatoes (or a mix)
Olive oil
Salt and pepper
Toppings (choose any!): Sour cream or vegan sour cream
Shredded cheese
Sliced green onions
Pickled red onions or pickled radishes
Pickled jalapeños
Chopped cilantro
Hot sauce

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • try our Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili. Or, you can make the chili in advance and refrigerate; then re-warm before serving.
  • Meanwhile, wash the potatoes and slice them in half. Line 2 baking sheets with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with kosher salt.
  • Turn the potatoes cut side down and prick the tops several times with fork.
  • Bake until the potatoes are tender and lightly browned on the edges, about 25 to 35 minutes depending on the exact size of the potatoes. Prick them with a fork to assess doneness. Taste and add an additional sprinkle of salt if necessary.
  • Mash the tops of the potatoes lightly with a fork. Serve immediately with the toppings of your choice (listed above).

CHILI LOADED BAKED POTATOES



Chili Loaded Baked Potatoes image

These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Provided by ontbeef

Yield 6

Number Of Ingredients 12

6 large russet potatoes
8 oz (227 g) fresh crimini mushrooms
1 small onion, chopped
½ lb (225 g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp (30 mL) Adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
½ cup (125 mL) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro

Steps:

  • Preheat oven to 400°F/240°C. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
  • While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  • In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
  • Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

CHILI STUFFED BAKED POTATOES RECIPE



Chili Stuffed Baked Potatoes Recipe image

These delicious Chili Stuffed Baked Potatoes are great to add to your menu! So easy to make ahead for a quick and easy weeknight meal or game day favorite!

Provided by Robyn Stone | Add a Pinch

Categories     Main Course

Time 1h10m

Number Of Ingredients 7

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)

Steps:

  • 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 Facts : Calories 281 kcal, Carbohydrate 39 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 143 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

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

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
2 tablespoons sugar
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Baked potatoes

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

BAKED POTATOES WITH CHILI



Baked Potatoes with Chili image

To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

  • Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

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.

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

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

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

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

CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

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

4 russet potatoes (1-1/4 lb.)
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

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

BAKED CHILLI & JACKET POTATOES



Baked chilli & jacket potatoes image

Jacket potatoes and chilli are great comfort food when the nights draw in. Make ours in the week when you're short on time for a nutritious family dinner

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

4 large jacket potatoes
1 tbsp sunflower oil
2 red onions , chopped
3 garlic cloves , crushed
1 sachet (30-39g), chilli con carne seasoning mix
500g beef mince
100g smoked bacon lardons
2 tbsp tomato purée
400g can chopped tomatoes
400g can black beans , drained
soured cream , grated cheese and coriander leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
  • While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
  • Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
  • Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
  • Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.

Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 3.4 milligram of sodium

BAKED POTATOES WITH VEGETARIAN CHILI



Baked Potatoes With Vegetarian Chili image

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

6 russet potatoes
1 (5 3/4 ounce) can black pitted, large olives
4 -5 green onions
2 -3 carrots
8 ounces vegetarian chili
1 bunch broccoli, cut into small pieces and lightly cooked in microwave or 1 bunch broccoli, steamed
1 cup cheddar cheese, shredded
8 ounces nonfat yogurt (or sour cream)
1/2 cup salsa

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 BAKED POTATOES



Chili Baked Potatoes image

Side dish ready in 20 minutes! Enjoy baked potatoes and chili beans with a smooth cottage cheese topping - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

4 large baking potatoes
1 can (15 to 16 ounces) chili beans, undrained
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 1/2 cups cottage cheese
1 tablespoon lemon juice
1 to 2 tablespoons milk

Steps:

  • Pierce potatoes with fork. Microwave potatoes on High 12 to 14 minutes or until tender. Let stand until cool enough to handle. Make Cottage Cheese Topping.
  • While potatoes are cooking, heat chili beans in 2-quart saucepan over medium heat until hot. Split open potatoes; top with beans. Sprinkle with cheese, salt and pepper. Serve with topping.

Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 15 mg, Fiber 6 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1210 mg

TEX-MEX BAKED POTATOES WITH CHILI



Tex-Mex Baked Potatoes With Chili image

I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey.

Provided by rpgaymer

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 large russet potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 lb lean ground turkey
1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
15 ounces diced tomatoes
4 tablespoons tomato paste
2 tablespoons barbecue sauce
1/4 cup water
1 teaspoon dried oregano
1 teaspoon dried marjoram
15 ounces black beans, drained
2 tablespoons cilantro, chopped

Steps:

  • Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
  • Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
  • Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
  • Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
  • Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.

BAKED POTATOES WITH SPICED BEEF CHILI



Baked Potatoes with Spiced Beef Chili image

Categories     Beef     Potato     Tomato     Bake     Sauté     Dinner     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 8-ounce Yukon Gold potatoes
8 ounces lean ground beef
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1 14 1/2-ounce can stewed tomatoes
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.
  • Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.
  • Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.

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BAKED POTATOES WITH SPICED BEEF CHILI RECIPE | BON APPéTIT
2000-02-29 Step 2. Meanwhile, sauté beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce ...
From bonappetit.com


QUICK CHILI BAKED POTATOES - FLAVORFUL HOME
2020-10-24 These gluten-free chili baked potatoes are quick and easy to make! They are nutritious, baked with chili flavored meat sauce and black beans, and are super flavorful. The cooking time is reduced in half using a simple shortcut step. Jump to Recipe Key Ingredients Ingredient Notes. 3 medium sized sweet potatoes; 1 pound of ground beef; 1 can of ...
From flavorfulhome.com


CHILI-ROASTED POTATOES RECIPE | MYRECIPES
Step 1. Preheat oven to 400°. Advertisement. Step 2. Combine first 9 ingredients in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan; bake at 400° for 35 minutes or until potatoes are tender, stirring after 20 minutes.
From myrecipes.com


RECIPE: BAKED CHILI POTATO | WHOLE FOODS MARKET
Split sweet potato lengthwise and top potato with chili and cilantro. Nutritional Info: Per serving: 360 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 69g carbohydrates (20g dietary fiber, 14g sugar), 19g protein.
From wholefoodsmarket.com


LOADED BAKED POTATOES WITH CHILI - GIGGLES GALORE
The potato, it’s not just a star side dish anymore. These Loaded Baked Potatoes with Chili will be a dinner time star and a hearty meal the whole family will love! Topped with the winning trifecta of chili, cheese and sour cream you can’t go wrong with this bold and flavorful one-dish meal.
From gigglesgalore.net


HEALTHY BAKED CHILLI POTATO - CHILI BAKED POTATO RECIPE BY CULT.FIT
1. Wash and boil the potato. Once it is boiled, cut it into wedges, add salt and little oil to it and bake it 8-10 minutes at 220 degrees c. 2. Fine chop the garlic, tomato, and green part of the spring onion. Cut the spring onion bulb into a roughly diamond shape and set aside.
From cult.fit


CHILI BAKED POTATO RECIPE - RECIPES.NET
2022-03-24 Ingredients. For Baked Potatoes: 6 medium russet potatoes; olive oil; salt; For Chili: 1 tbsp olive oil; 1 large yellow or white onion diced; 1 pound ground beef; 1 tsp salt; ¼ cup tomato paste, (66g); 4 cloves garlic, minced or pressed; 2 tbsp chili powder; 2 tsp ground cumin; ½ tsp black pepper; 14 oz tomatoes, 1 can, crushed or diced ; 15 oz pinto beans , 1 can, …
From recipes.net


CHILI CHEESE BAKED POTATOES - TABS & TIDBITS
2018-05-17 Mash the interior of the potatoes halves to allow the chili to get in the potatoes. Optional step: Add desired amount of butter, salt & pepper to the potatoes. Top 1/2 cup of chili to each potato half. Sprinkle 1/4 cup of grated cheese over the chili topping. Place the chili and cheese topped potatoes in the oven and broil for 2 to 5 minutes ...
From tabsandtidbits.com


CHILI BAKED POTATOES - WALKING ON SUNSHINE RECIPES
2021-05-07 2 large baking potatoes; cooked. 1 cup prepared chili. 4 tablespoons sour cream. ½ cup cheddar cheese; shredded. In a small saucepan, reheat the leftover chili until it's hot. Slice the cooked baked potatoes in half. Spoon the reheated chili over the top of each potato. Sprinkle with cheddar cheese. Top with sour cream.
From walkingonsunshinerecipes.com


CHILI-TOPPED BAKED POTATOES RECIPE | RECIPE | BAKED POTATO …
Chicken with Mustard Cream Sauce. 4 (5 oz) boneless skinless chicken breasts 1 Tbsp olive oil ¼ tsp salt and pepper, to taste ½ cup low-sodium chicken broth 1 cup half and half 3-4 Tbsp Dijon mustard 1 tsp dried tarragon or oregano
From pinterest.com


BEST CHILI’S BAKED POTATO SOUP RECIPE [2022] (SO CREAMY!)
2022-01-26 To make a roux, mix in about 2 tbsp flour and 1/4 cup cornstarch. Season with salt, black pepper, and thyme and add 4 cups chicken stock and roughly 2 cups water. Reduce the heat to low and cook for about 10 minutes. Returning to the backed potato, dice it into small pieces before adding it to the soup.
From theblondebuckeye.com


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