Ingredients for Chili Topped Potatoes
- Baking Potatoes
- Vegetable Oil
- 1 pound ground beef
- 1 medium onion, chopped
- Garlic Clove
- Tomato Sauce
- Water
- Chili Powder
- Salt
- Pepper
- Cheddar Cheese
- Green Onion
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How to Make Chili Topped Potatoes
- Preheat oven to 400°F (200°C).
- Wash potatoes thoroughly and scrub with a vegetable brush. Dry and rub generously with 2 tablespoons of olive oil.
- Prick potatoes several times with a fork. Bake for 60-75 minutes, or until easily pierced with a fork and soft inside.
- While potatoes are baking, brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the chili beans (undrained), diced tomatoes (undrained), chili powder, cumin, and cayenne pepper (if using).
- Reduce heat to low and simmer for 30 minutes, or until the chili has thickened slightly.
- Once potatoes are cooked, carefully cut each potato lengthwise and fluff the inside with a fork.
- Spoon the chili generously over the fluffy potato halves.
- Sprinkle with shredded cheddar cheese and sliced green onions.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
17g
Fat
17g
Carbs
12g
