Chili-Cheese Baked Potatoes

Chili-Cheese Baked Potatoes Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

 

Ready in under an hour, Chili-Cheese Baked Potatoes are overflowing with hearty, filling and flavorful ingredients. These baked potatoes make a cozy one-dish meal.

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 453
Fat 17 g
Satfat 6 g
Protein 18 g
Carbohydrate 61 g
Fiber 8 g
Cholesterol 30 mg
Sodium 1139 mg

Ingredients

4 russet potatoes, washed, patted dry, and pricked all over with a fork
2 tablespoons olive oil
Salt
1/2 small onion, finely chopped
1 clove garlic, minced
1 teaspoon chili powder
1 15-oz. can red kidney beans, drained and rinsed
1 14.5-oz. can diced tomatoes, drained
1 cup shredded Cheddar
2 scallions, chopped

Preparation

1. Preheat oven to 425ºF. Rub potatoes with 1 Tbsp. oil; sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn; microwave until just cooked through, 3 to 5 minutes longer.

2. Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add chili powder; cook, stirring, 1 minute. Add beans and tomatoes; cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.

3. Cut a slit in top of each potato; squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.

Note:

April 2014
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