Chili Stuffed Baked Potatoes Recipe
Ingredients
| Potatoes | 8 | |
| Vegetable cooking spray | ||
| Mushrooms | 1 1/3 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Red kidney beans | 1 Can (10oz), drained, rinsed | |
| Stewed tomatoes | 1 Can (10oz), drained | |
| Ground cumin | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Hot Sauce | 1/8 Teaspoon | |
| Monterey jack cheese | 1/2 Cup (16 tbs) | |
| Green onions | 2 Tablespoon, sliced | |
Directions
Scrub potatoes; prick several times with a fork.
Bake at 400° for 1 hour or until soft.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, green pepper, and garlic; saute until tender.
Stir in beans and next 6 ingredients; cook over medium-low heat just until thoroughly heated, stirring occasionally.
Cut a lengthwise slit in each potato; fluff pulp with a fork.
Arrange in a 13- x 9- x 2-inch baking dish.
Spoon chili mixture evenly over potatoes, lightly packing mixture into potatoes; sprinkle evenly with cheese.
Bake at 400° for 5 to 7 minutes or until cheese melts.
Top with green onions.
Garnish with fresh oregano sprigs, if desired.
Bake at 400° for 1 hour or until soft.
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, green pepper, and garlic; saute until tender.
Stir in beans and next 6 ingredients; cook over medium-low heat just until thoroughly heated, stirring occasionally.
Cut a lengthwise slit in each potato; fluff pulp with a fork.
Arrange in a 13- x 9- x 2-inch baking dish.
Spoon chili mixture evenly over potatoes, lightly packing mixture into potatoes; sprinkle evenly with cheese.
Bake at 400° for 5 to 7 minutes or until cheese melts.
Top with green onions.
Garnish with fresh oregano sprigs, if desired.
Chef
