Wednesday, March 12, 2014

Chili and Cheese Loaded Baked Potatoes

4 - Large Russet Potatoes
1 lb - Ground Chicken (white and dark meat)
15 oz - Diced Tomatoes with green chile's
15 oz - Pinto Beans (undrained)
8 oz - Beef (I used Miller Lite)
1 TBS - Chili Powder
1 TBS - Dehydrated Minced Onion
1 tsp - Granulated Garlic
1 tsp - Cumin
1 tsp - Oregano
1/2 tsp - Black Pepper
2 TBS - Olive Oil
Salt and Pepper to taste


1.  Rub potatoes with olive oil and liberally season with salt and pepper.
2.  Bake at 400ยบ for 1 hour or until fork tender.

1.  Brown ground chicken in olive oil.
2.  Once the chicken is brown add the remaining ingredients.
3.  Bring to a simmer, cover and cook on low for 1 hour.

Cut a slit in the potatoes and squeeze to mash up the meat, then add a liberal amount of chili, top with cheese,  sour cream and green onions.


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