Chili Stuffed Potatoes

I know most of you are enjoying lovely weather, but it is rather cold at my place. After we come in from blanketing horses, draining hoses, and covering plants to protect them from the freezing temperatures, we need something hearty to warm us up. But after 6 months of chilis and stews we are all growing a little weary of “warm your bones” dinners. Or maybe we are just tired of needing our bones warmed…probably both.

I decided to change things up a little tonight and instead of serving chili in a bowl, I am serving it in a potato. You can implement this idea with your favorite chili, but I thought I would share my mild version, in case you have someone who isn’t fond of overly spicy food.

Ingredients:

6 medium baking potatoes
1/2 lb. ground hamburger or turkey
1/2 cup onion, diced
1/4 bell pepper, diced
1 3/4 cups beans
1 can diced tomatoes, undrained
1 cup tomato sauce
1/4 teaspoon garlic powder
3/4 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon ground red pepper
dash pepper
1/2 cup shredded cheese

Directions:

Wash potatoes. Prick with a fork or insert baking nails. Bake at 400 for 1 hour or until soft.

Add hamburger, onion, and bell pepper to a large pot. Cook over a medium-high heat until the hamburger is browned.

Add beans, tomatoes, tomato sauce, and spices. Cook over a medium-high heat until it reaches a boil. Lower flame, put lid on pot, and simmer for 20 minutes to allow the flavors to blend.

Cut an oval out of the top of each potato. Scoop out most of the potato (save to make mashed potatoes for another night).

Spoon chili into the potatoes. Sprinkle with cheese. Place on a baking sheet and bake at 400^o for 5 minutes or until cheese melts.

If you are enjoying gorgeous weather I don’t want to hear about.

For more delicious recipes, visit The Hearth and Soul Hop, Tempt My Tummy Tuesday, Tasty Tuesday, and Slightly Indulgent Tuesday.