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Alejandra

Alejandra Cota

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Chili Stuffed Potatoes with Bacon

20 mins
50 mins
Low
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A baked potato stuffed with chili and homemade bacon is possible with this step by step recipe, and very easy to follow. You can't miss this recipe if you are a fan of using the oven. With delicious bacon and cheese, it is perfect for a weekend, or to surprise your friends in a meeting. Whether you choose to fill them or put the chili on top, we assure you that they will be delicious.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 4 potatoes
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 200 grams FUD® Chopped Bacon , for chili
  • 1/2 cups white onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 250 grams ground beef, beef for chili
  • 1/2 cups tomtato, poached and finely chopped, for chili
  • 1 cup bean, for chili
  • 1 teaspoon cumin, for chili
  • 1 teaspoon oregano, for chili
  • 1 teaspoon paprika, for chili
  • 1 teaspoon Cayenne pepper, for chili
  • 1/4 cups tomato sauce
  • 1 pinch salt
  • 1 pinch black pepper
  • 1/4 cups Manchego cheese FUD®, grated
  • enough parsley, chopped, to decorate

Preparation

Preheat the oven to 200 ° C.
On a board and with the help of a knife, make thin slices to the potatoes without reaching the bottom, just to mark the slices.
Place the potatoes on foil, cover with the butter, bathe with olive oil, season with salt and pepper. Wrap and bake until soft, remove from oven and set aside.
For the chili, heat a pan over medium heat, cook the FUD® Bacon, and when you release the fat, add the onion, garlic and ground beef until it changes color. Add the tomato, cook 5 minutes and add the beans, cumin, oregano, paprika, cayenne pepper, tomato sauce and season to your liking. Cook 10 more minutes or until the liquid is reduced.
Place the potatoes on a tray and stuff the potatoe with thispreparation, sprinkle with the FUD® Manchego cheese and return to the oven to melt the cheese for about 10 minutes. Serve hot with chopped parsley.

PRESENTATION

Serve with chopped parsley.

TIPS

You can cup the potatoes and fill them with the chili instead of just putting it on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
War Greymon
14/09/2019 12:33:43
Cortando la papa a lo largo, vaciarla un poco y rellenarla en vez de cortarla, queda mejor, y si se usan papines y se rellenan, aunque es mas trabajo, seria una excelente entrada
Chayito Sanchez
19/07/2019 10:34:40
Se ve súper fácil y riquísimo

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