Best 8 Apocalypse Ghost Chili Potatoes Recipes

CHILI WITH POTATOES

Steps:

• Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
• Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
• Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

APOCALYPSE CHILI

Steps:

• Brown and drain ground beef.
• Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
• Make a roux from the flour and a bit of water....start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

DUCHESSE POTATO GHOSTS

Steps:

• Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
• While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
• Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.
• Preheat oven to 400°F.
• Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes". Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.
• Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.

GHOST FRIED POTATOES

Steps:

• Wash and cut the potatoes as desired (I usually cut lengthwise making round slices around 1/8 inch thick). Sprinkle with salt and pepper. Heat the oil over medium heat in a large skillet and just before putting the tomatoes in put one ghost chili in the oil (handle the pepper very carefully and wash your hands after touching it). Cook the potatoes in the oil turning once and when golden brown (4-8 minutes) place them on a plate covered with paper towels to soak up the oil and discard the ghost chili. Sprinkle with salt and pepper if desired and serve immediately.

POTATO GHOSTS

Steps:

• Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
• Preheat oven to 400°F with rack in middle.
• Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
• Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
• Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

APOCALYPSE GHOST CHILI POTATOES

Steps:

• Preheat oven to 400*
• Using tongs, carefully remove one of the ghost chilis.
• Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
• Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
• Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
• Warm cream in small pot. Once it just begins to boil, turn off heat.
• Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
• Pour cream over the whole dish.
• Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.