Stuffed Potatoes With Lentil Chili Recipes

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

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-STUFFED POTATOES

Steps:

• Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , Meanwhile, in a small saucepan, heat chili. With a sharp knife, cut an "X" in each potato; fluff with a fork. Spoon chili over each potato; sprinkle with cheese. Top with tomatoes, sour cream and cilantro.

STUFFED POTATO BALLS WITH YELLOW - WHITE LENTIL SOUP AND CHOORM

Steps:

• For the stuffed potato balls: Take the wheat flour, ghee, salt, half of the cayenne pepper and half of the fennel powder in a bowl.
• Add in water, mixing with your hands (grease palms with little oil to avoid the dough from sticking to your hand) to make a soft dough.
• Keep aside.
• Peel and dice the potatoes.
• Then, boil and mash them.
• Keep aside.
• Heat oil in a wide pan or a skillet.
• Add cumin seeds.
• Allow to splutter.
• Add the mashed potatoes, salt, remaining cayenne pepper, curry powder, the remaining fennel powder, chopped green chillies and corriander leaves.
• Mix well.
• Cook for 2-3 minutes.
• Remove from flame.
• Make small balls out of the wheat flour dough.
• Make a well in the center.
• Fill it with the above prepared potato filling.
• Press it down into the ball.
• Seal edges firmly.
• Preheat your oven to 150C for 20 minutes.
• Bake the stuffed potato balls for 30 minutes at 200C.
• Now they are ready to serve.
• In the meantime, boil the yellow and white lentils with turmeric powder.
• Add tomatoes and cook till tender.
• Add salt, chopped green chillies and corriander leaves.
• Stir in lemon juice.
• Remove from flame.
• The yellow-white lentil soup is now ready.
• Now prepare the choorma.
• For this, take wheat flour and ghee in a bowl.
• Grease your palms with a little ghee.
• Knead the flour and ghee well to prepare a dough.
• Now make big balls of the dough.
• Lightly grease a tava (flat bottomed pan) with a little ghee/oil.
• Make parathas out of the balls of dough with the help of a rolling pin on a board dusted with a little flour.
• Put the paratha on the tava.
• Cook till light brown specs appear on one side.
• Flip, add a tsp.
• of ghee/oil and cook till brown specs appear on this side as well.
• Make sure the tava is kept on low flame.
• Likewise, repeat for all the parathas.
• Allow the parathas to cool.
• Now crumble the parathas.
• Grind the crumbled parathas, powdered sugar, green cardamom powder and ghee together in a mixie.
• Garnish with pecans or cashewnuts (halved) and serve hot alongwith hot stuffed potato balls and hot yellow-white lentil soup.
• Dip the stuffed potato balls in the lentil soup for added fun and taste!
• Enjoy your special, awesome, tasty, splendid and ultra- memorable lunch!

CHILI STUFFED BAKED POTATO

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.