Baked Potato with Chili recipe - ingredients, nutrition and when to eat it
A hearty dish of a fluffy oven-baked potato topped with beef chili and sour cream. The tangy, creamy topping goes well with the rich, spicy chili.
A hearty dish of a fluffy oven-baked potato topped with beef chili and sour cream. The tangy, creamy topping goes well with the rich, spicy chili. It’s just right when you’re in the mood for a warm plateful at dinner.
Western · 65 minutes to cook
Tips: Larger potatoes take longer to bake. Check that a knife tip slides easily into the center.
Tips: If the chili is too thick, add water a tablespoon at a time. If it’s too thin, simmer it a little longer over low heat.
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Ingredients (1 serving)
- Potato — 1 pc
- Ground beef — 80 g
- Onion — 0.3 pc
- Tomato paste — 1 Tbsp
- Cooked kidney beans — 0.3 cup
- Chili powder — 0.5 tsp
- Ground cumin — 0.3 tsp
- Vegetable oil — 1 tsp
- Water — 3 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Sour cream — 2 Tbsp
- Cheese — 15 g