No-fuss chili stuffed baked potatoes
Prep Time
Cooking Mode
6 medium baking potatoes, washed and patted dry
lean ground beef
1 tomato salsa
1 cup low sodium beef stock
1 can red kidney beans, drained well, rinsed in cold water, and drained well again
2 green onions, thinly sliced
6 medium baking potatoes, washed and patted dry
lean ground beef
1 tomato salsa
1 cup low sodium beef stock
1 can red kidney beans, drained well, rinsed in cold water, and drained well again
2 green onions, thinly sliced
Directions
1Preheat the oven to 350 degrees F. Prick each potato several times with a fork. Bake until tender, about 60 minutes.
2While the potatoes cook, set a pot over medium heat. Add the beef and cook, stirring occasionally, until the beef is cooked through. Drain away the excess fat, and then add the remaining ingredients, except green onions. Bring to a simmer and simmer 10 to 15 minutes.
3When the potatoes are cooked, divide among plates, make a slit in the middle of each one, and squeeze the potatoes open. Top the potatoes with chili, sprinkle with green onion, and serve.
Tips
1
Serve these chili-stuffed spuds with a salad you create from a recipe in our website collection, such as Light and Delicious Caesar Salad, Rainbow Coleslaw, or Mixed Baby Salad Greens with Spring Vegetables and Creamy Tarragon Dressing.
Disclaimer
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Personal Note
Personal Note
