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Fully Loaded Chili Cheese Baked Potato
There’s no end to what chili can do. Here, it makes a crispy-skin baked potato into a craveable, satisfying meal. Make quick and easy scratch-style chili with ground beef, tomatoes and Bush’s Best® Chili Magic® Chili Starter and ladle it over the top of a hearty baked potato and melting cheese. A heaping spoonful of sour cream and green scallions add the finishing touch for delicious potato skin vibes.
- Prep Time
1 Hour
- Cook Time
10 Mins
- Serves
12
INGREDIENTS
- 12 Idaho potatoes, baked
- Salt and pepper (to taste)
- Olive oil
- 2 lbs ground beef
- 1 cup onion, diced
- 4 cups Bush’s Best® Chili Magic® Chili Starter
- 14 oz crushed tomatoes
- 2 cups mild cheddar cheese, shredded
- 2 cups sour cream
- 1 cup scallions, fresh, chopped
INGREDIENTS
- 12 Idaho potatoes, baked
- Salt and pepper (to taste)
- Olive oil
- 2 lbs ground beef
- 1 cup onion, diced
- 4 cups Bush’s Best® Chili Magic® Chili Starter
- 14 oz crushed tomatoes
- 2 cups mild cheddar cheese, shredded
- 2 cups sour cream
- 1 cup scallions, fresh, chopped
DIRECTIONS
- Preheat oven to 400 degrees F. Wash potatoes and rub with salt, pepper, and olive oil. Pierce potatoes several times with a fork, wrap in foil, and place on a sheet tray to bake. Bake for 50-60 minutes, until skin is crisp and a knife slides through the center easily.
- In a medium heavy-bottom pot, brown ground beef on medium-high heat and render off the fat. Add diced onions and sauté for 2-3 minutes before adding Bush’s Chili Magic® and crushed tomatoes. Simmer for 15-20 minutes, then hold warm until ready to ladle over potatoes.
- To load potatoes, slice baked potato lengthwise and gently fluff interior with a fork. Top generously with shredded cheddar and spoon chili mixture over potato. Place dollop of sour cream (about 2 Tbsp) on top and garnish with thinly sliced scallions (about 1 Tbsp).
