Chili Baked Potato

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This baked chili potato recipe is the perfect dish for those leftovers. It's hearty, flavorful and checks all the marks.

Prep Time15

Cook Time2

Course: Main Course

Cuisine: American

Keyword: chili baked potato, chili recipe, baked potato, tailgating recipe, hearty recipe, beef chili recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings:

Author: Maciek Zurawski

Ingredients

1 lb Ground beef
4 Idaho potatoes
1 Yellow onion
2 cups Beef broth
1 pkg Chili mix
2 tbsp Sour cream
1 tbsp Tomato paste
1 tbsp Butter

Instructions

Wash and dry the potatoes, rub some olive oil on them and wrap each separately in a sheet of aluminum foil. Set them on the grill or oven at 375 degrees and cook until fork soft.
Next, preheat the grill to 350 degrees and set for direct heat. Heat up some olive oil in the dutch oven and cook the ground beef inside breaking it up as it cooks.
Remove the cooked beef with a slotted spoon. Add in a chopped onion, tomato paste, beef stock and the chili mix. Mix the ingredients together and cook on low heatfor 1.5 -2 hours.
Once the baked potatoes are fork soft, cut them open creating a bowl like shape. Scoop out the inside leaving 1/4 inch of potato around the skin.
Put the potato insides through a ricer. Mix in some sour cream and butter and mix together until you get a soft and fluffy mashed potatoes.
Fill the potato skin bowls halfway with the chili. Fill in the remainder with the mashed potatoes add some shredded cheese on top and place it back on the grill or oven allowing the cheese to melt.

Notes

A great way to simplify the seasoning process is to get a pre-measured chili mix. It's simple, convenient and takes out all the measuring steps. I used a mix by Hardcore carnivore and it was delicious.

For a lighter chili use ground chicken or turkey.

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