CHILI-TOPPED BAKED POTATOES
Make and share this Chili-Topped Baked Potatoes recipe from Food.com.
Provided by Abbs lt3
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put potatoes on microwave plate. Prick in several places with a fork.
- Microwave on high 8-10 minutes until tender. Heat chili.
- Cut potatoes, top with chili, sour cream, and cheese.
Nutrition Facts : Calories 402.5, Fat 16.8, SaturatedFat 9.3, Cholesterol 45.7, Sodium 675, Carbohydrate 51.4, Fiber 9.4, Sugar 3.2, Protein 14.8
BAKED POTATOES WITH CHILI
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
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.
CHILI-TOPPED BAKED POTATOES
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
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
CHILI-TOPPED BAKED POTATOES
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
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
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
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.
CHILI-TOPPED BAKED POTATOES
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.
Provided by senseicheryl
Categories Potato
Time 15m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Put potatoes on microwaveable plate. Prick in serveral places with fork.
- Microwave on high 8-10 minutes or until tender. Heat chili.
- Cut potatoes; top with chili, cheese and sour cream.
Nutrition Facts : Calories 316.9, Fat 13.7, SaturatedFat 7.4, Cholesterol 39.4, Sodium 663.1, Carbohydrate 38.3, Fiber 7.8, Sugar 2.6, Protein 13
CHILI BAKED POTATOES
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
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
SUPER LOADED CHILI POTATO SKINS
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
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
TWO-INGREDIENT BAGELS
These easy to make two-ingredient bagels are tender, soft, and chewy. You can use any combination of seeds for sprinkling, e.g. everything bagel seasoning, poppy seeds, sesame seeds, etc.
Provided by Karla Harmer
Categories Bagels
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper.
- Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
- Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
- Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 31 g, Cholesterol 11.3 mg, Fat 5.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 528.6 mg
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