Chunky Chili Cheese Stuffed Potatoes 05/06/2016

Posted at 11:23 AM, May 09, 2016
and last updated 2016-05-09 13:22:35-04

1 lb. ground beef

1 small white onion, diced

3 cloves garlic, diced

2 (14.5 oz.) can diced tomatoes with juice

1 (15 oz.) can kidney beans, drained

2 tablespoons chili powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

4 large baking potatoes, cooked

1 1/2 cups Monterey jack cheese, shredded

1/4 cup parmesan, shredded

1 cup sour cream (optional)

1/4 cup cilantro, chopped

Salt and Pepper, to taste

Preheat over to 400 degrees F.

In a Dutch oven or soup pot, sauté beef and onions with salt and pepper for 7-8 minutes (or until meat browns), stirring frequently. Add tomatoes, beans, chili powder, basil and oregano. Bring to a boil, then reduce to a simmer for 8-10 minutes.

Carefully split potatoes without cutting all the way through. Remove some of the inner potato. Place potatoes on a baking sheet. Brush each with oil. Add salt and pepper. Divide the cheese amongst each one. Bake for 3-4 minutes or until cheese melts. Top each potato with desired amount of chunky chili. (The remaining chili can be stored in a sealed container in the refrigerator for 3-4 days.) Divide parmesan cheese amongst each potato. Sprinkle on top of chili. Serve potatoes with sour cream for topping, if using and cilantro for garnish.

Sponsor: Utah Beef Council