Chili Baked Potatoes

 

Ingredients

• For the Baked Potatoes:

• 4 large Russet potatoes

• 2 tbsp olive oil

• 1 tsp salt

• 1⁄2 tsp black pepper

• For the Chili:

• 1 lb ground beef

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 1 can diced tomatoes

• 1 can kidney beans, drained and rinsed

• 2 tbsp tomato paste

• 1 cup beef or vegetable broth

• 2 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1⁄2 tsp cayenne pepper (optional, for heat)

• Salt and pepper, to taste

• Toppings (Optional):

• Shredded cheese

• Sour cream or plain Greek yogurt

• Sliced green onions

• Chopped fresh cilantro

• Jalapeño slice

Instructions

• Preheat your oven to 400°F. Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil, then sprinkle with salt and pepper. Place them directly on the oven rack or a baking sheet.
• Bake for 50-60 minutes, or until the skin is crisp and a knife slides easily into the center.
• Heat olive oil in a large skillet or saucepan over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
• Stir in the onions, bell pepper, and garlic. Cook until softened, about 5 minutes. Add the tomato paste and stir for 1 minute to deepen the flavor.
• Pour in the diced tomatoes (with their juices), kidney beans, and broth. Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.
• Bring to a simmer, then reduce heat to low. Let the chili cook uncovered for 20-30 minutes, stirring occasionally, until thickened.
• Once the potatoes are baked, cut a slit down the center of each potato and gently squeeze the ends to open it up. Fluff the insides lightly with a fork, then ladle a generous amount of chili over each potato.
• Sprinkle with shredded cheese and let it melt slightly from the heat of the chili. Add a dollop of sour cream or Greek yogurt, sprinkle with green onions, cilantro, or jalapeños, and finish with hot sauce if desired.
• Serve these chili baked potatoes with a side salad or steamed vegetables for a complete meal. They're also great paired with cornbread or garlic bread. Enjoy!