If you love Mexican and American cuisines, try this hearty recipe for potato skins stuffed with chili con carne. These spicy potato skins offer a delicious alternative to traditional meat and potatoes. This version is made with ground beef, but you can substitute diced chicken if you want a leaner option. Top the potato skins with cheese and serve with guacamole or a side salad to create an easy meal that satisfies all the food groups. Adjust the spice level to your family’s preferences. If you want a little more kick, add a dollop of salsa to each potato skin just before serving.
Chili Stuffed Potato Skins
30 minutes active; 1 hour 30 minutes inactive to prepare serves 4
- 1 pound ground beef
- 4 baking potatoes
- 1 can kidney beans
- 1 can diced tomatoes
- 1 can tomato paste
- 1 tablespoon chili powder
- 1 onion, diced
- 2 garlic cloves, diced
- 1 teaspoon ground cumin
- 1 1/2 cups cheddar cheese, shredded
- 1 cup sour cream
- 1/4 cup green onions, chopped
- 1 can yellow corn
- salt and pepper, to taste
- fresh cilantro leaves for garnish
- Preheat oven to 450 degrees Fahrenheit. Wrap potatoes in aluminum foil and bake for 90 minutes or until tender.
- In a large skillet, brown ground beef over medium heat. Add diced onion and garlic, and cook until onions are semi-translucent.
- Add diced tomatoes (undrained), corn, kidney beans, tomato paste, cumin, salt, pepper and chili powder to meat mixture. Cook over low heat for 15 minutes.
- Slice potatoes in half lengthwise and scoop out potato. Combine potato filling with meat mixture.
- Scoop chili con carne and potato filling into potato skins. Place skins on a baked sheet and sprinkle with grated cheese.
- Return potato skins to the oven for five minutes or until cheese is melted.
- Top with a dollop of sour cream and a sprinkling of green onions. Garnish potato skins with fresh cilantro leaves and serve.
Recipe adapted from The Guardian - Recipe Swap