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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.

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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