Chili Cheese Stuffed Potatoes Recipes

CHILI CHEESE STUFFED POTATO SKINS

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper. Place the potatoes on the prepared baking sheet and bake the potatoes for 60 to 70 minutes, until tender when pierced with a fork. Maintain the oven temperature and allow the potatoes to cool on the baking sheet for 30 minutes, until warm enough to handle.
• Halve the potato skins lengthwise. Use a small spoon to scoop out the potato flesh into a medium bowl, leaving about 1/4-inch of flesh attached to the skin.
• Brush the inside and outside of each potato skin with olive oil. Return to the oven and bake the skins for 20 to 25 minutes, until crispy. While maintaining the oven temperature, allow the skins to cool while preparing the stuffing.
• Mash the potato flesh with the back of a fork or a potato masher, until few large lumps remain. Gently mix in the chili beans.
• Spoon the potato and bean mixture into the baked potato skins and top with the chili.
• Return to the oven for 10 to 15 minutes to warm through. Sprinkle on the cheese and return to the oven just until the cheese has melted.
• Top with suggested toppings and serve warm.

POTATO- AND CHEESE-STUFFED CHILES RELLENOS

Steps:

• Preheat oven to 400°F Cut slit in end of each chile to allow release of steam during cooking. Brush chiles with oil and roast in oven 5 to 10 minutes, until skins are lightly charred and blistered. Place in plastic bag and seal. Let them steam 5 minutes; using small knife, carefully peel off skin. Slit each chile open from top to bottom and remove seeds.
• In boiling salted water cook potatoes until just tender, then drain and place in bowl. Crush with fork, mix in goat cheese, and season to taste with salt and pepper. Stuff chiles with this mixture and arrange single layer in baking dish.
• For sauce, in frying pan heat oil, then add red chiles, garlic, and scallions and cook about 2 minutes, until softened. Add tomatoes, corn tortillas, brown sugar, and oregano, and cook over gentle heat 10 minutes. Pour into blender and blitz to almost smooth but slightly textured sauce. Pour sauce over stuffed chiles and bake 10 to 15 minutes. Sprinkle top with grated cheddar cheese, pour sour cream over that, and serve. Makes 4 servings.

CHILI-STUFFED SWEET POTATOES

Steps:

• Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
• One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.

CHILI STUFFED SWEET POTATOES / YAMS

Steps:

• Bake potatoes at 375 F for about 45 minutes or until tender.
• Warm chili beans while potatoes bake.
• Slice potatoes down the center but not all the way through and gently push in the ends so the potato forms a boat.
• Add about a 1/4 cup of chili to each potato. They should be full but not overflowing.
• Top with cheese and enjoy.

CHEESE-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

SUPER LOADED CHILI POTATO SKINS

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.

CHILI-TOPPED BAKED POTATOES

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.

BAKED CHILLI & JACKET POTATOES

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.

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
• Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
• While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
• When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
• Serve with assorted toppings.