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Cowpoke Chili Stuffed Baked Potato

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Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

15 Mins

Cook Time

45 Mins

Serving

Serves 24

Description

Light and fluffy baked potato stuffed with hearty chili and beans topped with tangy sour cream and shredded cheese garnished with chopped fresh parsley.

Ingredients

  • 24 each Medium Russet Potato (5.3 ounce)
  • 6 Cups (576g) Chili with Beans (Precooked)
  • 1 ½ Cups (192g) Cheese (Shredded)
  • ½ Cup (12.5g) Parsley, Fresh (Chopped)
  • 1 ½ Cups (360ml) Sour Cream

Preparation

  1. Gather all ingredients and equipment.
  2. Prepare baked potato (see below).
  3. Heat chili with beans in a small saucepan and hold at 140°F (60°C).

To make baked potato:

  • To make the baked potatoes, preheat an oven to 450°F (232C), carefully pierce the potatoes with the tip of a knife and arrange them on sheet pans. Bake the potatoes for 45-55 minutes or until the internal temperature reaches 205°F (96°C). Lightly brush the potatoes with the oil and return to the oven for 5 minutes to crisp the skin. Remove the potatoes from the oven and hold warm until ready to serve.

To assemble:

  • To serve, place a baked potato on a serving tray and cut a small slit in the top of the potato fluff the potato by squeezing the ends and top the baked potato with chili with beans (1/4 cup), a dollop of sour cream (1 Tbsp), sprinkle shredded cheese (1 Tbsp) and garnish with chopped fresh parsley (1 tsp).

Meal Contributions:

  • 3/4 cup Starchy Vegetables
  • 2 ounces Meat/Meat Alternative

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Nutrition Facts Per Serving

Calories

190

Fat

4.5g

Sodium

75mg

Cholesterol

10g

Vitamin C

28mg

Carbohydrates

30g

Fiber

2g

Protein

8g

Potassium

641mg

Sugar

2g

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