Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
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Alaia Scroggins
[email protected]These were the perfect comfort food on a cold night.
Shelia Godwin
[email protected]I would definitely recommend this recipe to anyone who loves chili and potatoes.
Gabriel Ballman
[email protected]These were a great way to use up leftover chili. They were easy to make and they tasted great.
nasir chughtai
[email protected]I've made these potatoes many times and they're always a hit. They're so easy to make and they're always delicious.
Muhammad rasheed Muhammad rasheed
[email protected]These were delicious! I made them for a party and they were a huge hit. Everyone loved them.
Mican Hemp
[email protected]I thought these were just okay. The potatoes were a bit dry and the chili was a bit bland.
Riya Ayesha
[email protected]These were a bit too spicy for me, but my husband loved them. He said they were the perfect comfort food.
Umer Zaman
[email protected]I'm not a huge fan of chili, but I loved these potatoes! The potato was cooked perfectly and the chili was flavorful but not too spicy. I would definitely make these again.
Mahmoud SAWY
[email protected]These were so easy to make and they turned out great! I used leftover chili and it was perfect. The potatoes were fluffy and the cheese was melted and gooey. I will definitely be making these again.
sharod Chaudhary
[email protected]I made these for dinner last night and my family loved them! The potatoes were perfectly cooked and the chili was delicious. I will definitely be making these again.
Achintha konara
[email protected]These chili stuffed baked potatoes were a hit! The combination of chili, cheese, and potato was perfect, and the potatoes were fluffy and cooked to perfection. I will definitely be making these again.