Chili-Cheese Baked Potatoes Recipe

Name: Chili-Cheese Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 russet potatoes, washed, patted dry, and pricked all over with a fork; 2 tablespoons olive oil; Salt; 1/2 small onion, finely chopped; 1 clove garlic, minced; 1 teaspoon chili powder; 1 15-oz. can red kidney beans, drained and rinsed; 1 14.5-oz. can diced tomatoes, drained; 1 cup shredded Cheddar; 2 scallions, chopped

Servings: persons

4 russet potatoes, washed, patted dry, and pricked all over with a fork
2 tablespoons olive oil
Salt
1/2 small onion, finely chopped
1 clove garlic, minced
1 teaspoon chili powder
1 15-oz. can red kidney beans, drained and rinsed
1 14.5-oz. can diced tomatoes, drained
1 cup shredded Cheddar
2 scallions, chopped

1
Preheat oven to 425u00b0F. Rub potatoes with 1 Tbsp. oil; sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn; microwave until just cooked through, 3 to 5 minutes longer.
2
Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Saute onion until softened, about 3 minutes. Add garlic; saute 30 seconds. Add chili powder; cook, stirring, 1 minute. Add beans and tomatoes; cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
3
Cut a slit in top of each potato; squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 russet potatoes, washed, patted dry, and pricked all over with a fork, 2 tablespoons olive oil, Salt, 1/2 small onion, finely chopped, and more.

Yes, Chili-Cheese Baked Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili-Cheese Baked Potatoes

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