Oh my gosh, these are amazing! Savory beef chili, spooned into halved baked potatoes and topped with cheddar cheese. The chili is rich, and the potatoes are tender on the inside and crispy on the outside. It's an incredible combination of flavors and textures. Oh, and scooped-out filling from the potatoes makes the BEST creamy mashed spuds on the side!
Originally, I was going to name this recipe Chili-Stuffed Potatoes, but I decided to cut the baked potatoes crosswise (instead of lengthwise, which would have made boats). Because of the cute, hand-held size, we ended up eating with our hands! I instantly thought, "These are more like shooters than boats!" I hope you love them as much as we did!
Beef Chili Shooters (in baked potatoes)
2 baking potatoes,
scrubbed clean
Olive oil
1 pound lean ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and ground black
pepper
2 cups tomato sauce
1 cup beef broth
2 tablespoons butter
2 tablespoons milk
1/4 cup shredded cheddar
cheese
Preheat the oven to 400
degrees.
Rub olive oil all over the
potatoes and place directly on the oven rack (in the preheated oen). Bake for 1 hour, until the
potatoes are tender. Set aside until cool enough to handle. Reduce the oven
temperature to 350 degrees.
Meanwhile, brown the beef
in a large saucepan over medium-high heat. If necessary, drain any fat that
accumulates in the bottom of the pan.
Add the chili powder, cumin,
oregano, onion powder, garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper
and stir to coat. Cook for 1 minute, until the spices are fragrant.
Add the tomato sauce and beef broth and bring to a simmer. Reduce the heat to low, partially cover and simmer
for 20 minutes.
When the potatoes are cool
enough to handle, halve them crosswise. Using a small spoon, scrape out the
flesh, leaving a 1/4-inch border of flesh attached to the skin. Transfer the
flesh to a medium bowl and add the butter and milk. Mash with a fork until
blended and smooth. Season to taste with salt and black pepper. Transfer the
mashed potatoes to a small, oven-proof bowl or ramekin. Place the bowl in the
center of a shallow baking dish.
Use a sharp knife to slice
a tiny bit from the end of each potato half, so it can stand up on its own. Arrange the potatoes next to the mashed potatoes.
Fill the potatoes with the chili and sprinkle the
cheese over the potatoes and mashed potatoes.
Bake for 15 to 20 minutes,
until the cheese melts and the potato skin is crispy.
Comments
Post a Comment