STUFFED POTATOES WITH LENTIL CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
- Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
- Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.
Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 28 milligrams, Sodium 803 milligrams, Carbohydrate 67 grams, Fiber 13 grams, Protein 20 grams, Sugar 9 grams
CHILI-STUFFED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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 BAKED POTATO
Make and share this Chili Stuffed Baked Potato recipe from Food.com.
Provided by bullwinkle
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes well and wrap in heavy duty foil.
- Prick potatoes through the foil so the steam can escape.
- Bake potatoes for about 1 hour at 350* or until tender.
- While potatoes are baking brown ground beef.
- Drain off any drippings.
- Stir in cheese cubes and salsa.
- Heat through.(The cheese will not be completely melted).
- Take the foil off of the potatoes and cut a slit in the top of the potato not going all the way through.
- Squeeze the potato to loosen the potato from the skin.
- Spoon the beef mixture over the top of the potato.
- Then spoon on the sour cream and sprinkle with the sliced green onion.
Nutrition Facts : Calories 271.4, Fat 8.9, SaturatedFat 4.2, Cholesterol 43.2, Sodium 246.3, Carbohydrate 33.2, Fiber 3.4, Sugar 2.5, Protein 15.2
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