Chili Stuffed Baked Potatoes

The other day I realized I had a couple of russet potatoes that I needed to use, and ground beef.  I really did not want to just make baked potatoes and meatloaf so I tried to think of something different.  My boyfriend suggested chili... and that is when I thought of baked potatoes with chili filling.  These were SO good, they were filling, easy and really cheap to make.

Serving size: This recipe served three people
Prep time: 10 Minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes

Ingredients.

FOR POTATOES

• 3 russet potatoes
• 1.5 cups shredded Mexican Cheese
• 1/4 cup of butter
• 2 tablespoons of Season all salt
• 1/4 cup of olive oil

FOR CHILI

•  3/4- 1 pound of ground beef
• 1 tablespoon of olive oil
• 1 small onion (chopped)
• 6 garlic cloves (minced)
• 1 tablespoon of chili powder
• 1 tablespoon of cumin
• 1 tablespoon of oregano
• 1 10 oz can of tomato paste
• 2 14.5 oz can of kidney beans (drained)

Directions

1.  Preheat the oven to 425 degrees F.
2. In a bowl add your olive oil and season all
3. Add your potatoes to bowl and coat potatoes
4. Stick Potatoes on a cooking tray and place in oven for 1 hour (until fork can easily go inside)
5. While potatoes are cooking place your oil, ground beef, onion and garlic in a pot over medium high heat and continue to cook till meat is browned.
6. Add your seasonings, tomato paste and beans, and mix well.  Let mixture simmer till potatoes are done cooking
7. Once potatoes are done, place them in fridge for about 10 minutes (or until cool enough to cut.)
8. Cut potatoes lengthwise, and remove the insides of potato and place in a large bowl.
9. Add 1/2 a cup of cheese, and your butter to the potatoes and mash until smooth.
10. Sprinkle cheese into the skins, and then top with your potato mixture.
11. Divide your chili evenly between potatoes, and top with remaining cheese
12. Bake for another 10-12 minutes or until cheese is completely melted
13. Enjoy!!

Final Product