🥔 Chili-Stuffed Baked Potatoes

Ingredients

• 🥔2 large (1.3 lb) russet potatoes
• 🥩7 oz (200 g) ground beef
• 🫘5 oz (150 g), drained canned kidney beans
• 🍅7 oz (200 g) crushed tomatoes
• 🧅1 medium onion
• 🌶️2 tsp chili powder
• 🌿1 tsp ground cumin
• 🧀1/3 cup (1.5 oz) shredded cheddar cheese
• 🥄3 tbsp (40 g) sour cream
• 🧅1 green onion
• 🧂to taste salt

• Recipes with potatoes
• Recipes with ground beef
• Recipes with canned kidney beans
• Recipes with onion
• Recipes with shredded cheddar
• Recipes with sour cream
• Recipes with green onions

How to make it, step by step

1. Scrub the potatoes, prick them with a fork and microwave on high for 10 to 12 minutes, turning halfway.
2. Meanwhile, chop the onion and brown it with the beef in a skillet for 6 minutes, breaking up the meat.
3. Stir in the chili powder, cumin and salt, then the tomatoes and drained beans. Simmer for 8 minutes over medium heat.
4. Split the potatoes lengthwise and fluff the insides with a fork.
5. Fill with the chili, cheddar, sour cream and sliced green onion and serve.