- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 6
- medium baking potatoes, washed and patted dry
- lean ground beef
- 400 grams
- 1
- tomato salsa
- 430 mL
- 1 cup
- low sodium beef stock
- 1
- can red kidney beans, drained well, rinsed in cold water, and drained well again
- 14 oz.
- 2
- green onions, thinly sliced
Method
- Step 1
- Preheat the oven to 350 degrees F. Prick each potato several times with a fork. Bake until tender, about 60 minutes.
- Step 2
- While the potatoes cook, set a pot over medium heat. Add the beef and cook, stirring occasionally, until the beef is cooked through. Drain away the excess fat, and then add the remaining ingredients, except green onions. Bring to a simmer and simmer 10 to 15 minutes.
- Step 3
- When the potatoes are cooked, divide among plates, make a slit in the middle of each one, and squeeze the potatoes open. Top the potatoes with chili, sprinkle with green onion, and serve.
Tips
Serve these chili-stuffed spuds with a salad you create from a recipe in our website collection, such as Light and Delicious Caesar Salad, Rainbow Coleslaw, or Mixed Baby Salad Greens with Spring Vegetables and Creamy Tarragon Dressing.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 364
- Fat:
- 8.7 g
- Saturated Fat:
- 3.4 g
- Carbs:
- 50.8 g
- Fibre:
- 8.8 g
- Cholesterol:
- 37 mg
- Protein:
- 22.2 g
- Sodium:
- 806 mg
