Description
Easy chili stuffed baked potatoes combine quick microwave potatoes with simple ground beef chili. This comforting 30-minute dinner is loaded with cheese and toppings for a hearty meal.
Ingredients
- 4 medium russet potatoes
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- Fresh cilantro, optional
Instructions
- Scrub potatoes clean and pat dry. Poke holes all over each potato with a fork.
- Rub each potato with olive oil and sprinkle with salt and pepper. Place on a microwave-safe plate.
- Microwave potatoes on high for 8-10 minutes, turning once halfway through, until they yield slightly when squeezed.
- While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add ground beef and diced onion. Break meat apart and cook for 5-6 minutes until beef is browned and onion is soft.
- Stir in minced garlic, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Pour in diced tomatoes with juices, drained black beans, and beef broth. Stir to combine.
- Bring chili to a simmer and cook uncovered for 10-15 minutes, stirring occasionally, until thickened.
- Remove potatoes from microwave, wrap in a clean towel, and let rest for 2 minutes.
- Cut each potato lengthwise and fluff the insides with a fork to create a well.
- Spoon chili generously over each potato. Top with shredded cheese, sour cream, sliced green onions, and cilantro.
Notes
- Choose russet potatoes for the fluffiest texture.
- Pierce potatoes thoroughly before microwaving to prevent bursting.
- You can make the chili up to 3 days ahead and reheat.
- If you have time, bake potatoes in a 400°F oven for 60 minutes for crispier skin.
- Let potatoes rest wrapped in a towel after microwaving for even moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Microwave/Stovetop
- Cuisine: American