Baked potato chili bowl

Name: Baked potato chili bowl
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large baking potatoes (about 800 g); 1 tbsp oil, plus more for rubbing the potatoes; 1 onion; 2 cloves garlic; 350 g minced beef; 1 tbsp tomato paste; 1 tsp cumin; 1 tsp chilli powder; 1 tsp smoked paprika; 1 can (400 g) kidney beans; 1 can (400 g) chopped tomatoes; salt; 100 g grated cheddar; sour cream, spring onion

Time: 1 hour 15 min (about 15 min hands-on)4 servingsapprox. 560 kcal / serving (estimated)approx. 30 g protein / serving

Chilli-stuffed baked potato is a favourite at American family dinners in winter: the potato with its crisp skin and fluffy inside becomes a complete meal with a bowl of warm, spicy chilli.

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Method

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Preheat the oven to 200 °C; prick the washed potatoes, rub with oil and salt and bake for 50-60 minutes until soft.
Meanwhile, soften the onion and garlic in the oil, add the mince and brown it, crumbling it.
Stir in the tomato paste and spices, cook for 1 minute, then add the beans and tomatoes.
Simmer over low heat for 20-25 minutes, stirring occasionally; season with salt.
Halve the baked potatoes and press them open slightly.
Fill with the chilli, sprinkle with cheese and serve with sour cream and spring onion.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Choose baking potatoes (a floury variety); waxy potatoes won't be soft enough.
Rub them with oil and salt so the skin turns crisp.
The chilli can be made earlier in the day and freezes well.
You can melt the cheese on top in the oven.

Frequently asked questions

Should I bake them in foil or not?

Without foil, so the skin stays crisp; with foil it's soft and steamed.

Can it be stored?

Not once assembled, but the chilli and baked potatoes keep separately for 3 days.

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