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Alejandra

Alejandra Cota

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Chili Stuffed Potatoes with Bacon

20 min
50 min
Easy
60
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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 servings
  • 4 pieces of potato
  • 4 spoonfuls of Butter
  • 3 spoonfuls of olive oil
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 200 grams of FUD® Chopped Bacon for chili
  • 1/2 Cup of White onion finely chopped
  • 2 spoonfuls of garlic finely chopped
  • 250 grams of ground beef beef for chili
  • 1/2 Cup of tomato poached and finely chopped, for chili
  • 1 Cup of bean for chili
  • 1 teaspoonful of cumin for chili
  • 1 teaspoonful of oregano for chili
  • 1 teaspoonful of paprika for chili
  • 1 teaspoonful of Cayenne pepper for chili
  • 1/4 of Cup of tomato sauce
  • 1 pinch of Salt
  • 1 pinch of black pepper
  • 1/4 of Cup of Manchego cheese FUD® grated
  • enough of 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.
    Calories
    580
    kcal
    29%
    Carbohydrates
    22.7
    g
    7.6%
    Proteins
    44.9
    g
    90%
    Lipids
    34.2
    g
    53%
    Fiber
    6.7
    g
    13%
    Sugar
    2.9
    g
    3.2%
    Cholesterol
    100
    mg
    33%
    Esha
    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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