Loaded baked potatoes – baked potatoes with chili and sour cream Recipe
Loaded baked potatoes are American “loaded” potatoes – soft on the inside, with a crispy skin on the outside, stuffed to the brim with meaty chili, cheese, and sour cream. In sports bars in the USA they’re often served instead of a classic main course, because they’re as filling as a whole plate. At your place they can play the role of an easy oven dish for a lazy movie night.
United States
Difficulty: Medium
🍽️
Dinner
🌙
Supper
🎉
Party
🌶️
Medium spicy
Salty
Spicy
Umami
Filling
Creamy
Prep Time
20 min
Cook Time
60 min
Total Time
80 min
Servings
4
Ingredients
- potatoes - 4 piece
- rapeseed oil - 20 ml
- salt - 4 g
- ground beef - 300 g
- onion - 80 g
- garlic - 6 g
- chopped canned tomatoes - 200 g
- canned red kidney beans - 150 g
- sweet paprika powder - 5 g
- ground cumin - 3 g
- chili powder - 1 g
- cheddar cheese - 80 g
- sour cream - 120 g
- chives - 10 g
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly under running water using a brush, then dry them with a paper towel.
- Prick each potato several times with a fork, brush lightly with oil and sprinkle with salt. Place on a baking tray and bake for 50–60 minutes, until soft in the middle – check by inserting a knife into the thickest part; it should slide in without resistance.
- In the meantime, prepare the chili. Finely dice the onion and chop the garlic.
- Heat a tablespoon of oil in a frying pan. Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent. Add the garlic and fry for 1 minute more.
- Add the ground beef, break it up with a spatula and fry for 6–8 minutes, until it changes color completely and starts to brown lightly.
- Add the sweet paprika, cumin, chili and a pinch of salt, stir and fry for 1 minute, until the spices become very fragrant.
- Pour in the canned tomatoes, add the drained and rinsed beans. Stir and simmer over low heat for 10–15 minutes, until the sauce thickens. Season with salt and, if needed, a little more chili.
- Take the baked potatoes out of the oven. Cut each one lengthwise in a cross, without cutting all the way through, and gently squeeze the sides so the center opens up and makes room for the filling.
- Spoon a portion of hot chili into each potato, sprinkle with grated cheddar and return to the oven for 3–5 minutes, until the cheese melts.
- Remove the potatoes from the oven, top each one with a spoonful of sour cream and sprinkle with chopped chives. Serve immediately, very hot.
Storage
In fridge:
2 days
Freezing:
No
Store the potatoes and chili in separate airtight containers in the fridge. Reheat the chili in a saucepan and warm the potatoes in the oven or microwave, then add fresh cheese, sour cream, and chives just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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