Chili Dog Baked Potatoes Recipes

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CHILI STUFFED BAKED POTATOES RECIPE



Chili Stuffed Baked Potatoes Recipe image

These delicious Chili Stuffed Baked Potatoes are great to add to your menu! So easy to make ahead for a quick and easy weeknight meal or game day favorite!

Provided by Robyn Stone | Add a Pinch

Categories     Main Course

Time 1h10m

Number Of Ingredients 7

6 Russet potatoes
olive oil or butter
sea salt
black bean chili
1/2 cup sour cream
1 cup shredded Cheddar cheese
fresh parsley or cilantro for garnish (optional)

Steps:

  • Preheat oven to 375º F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.
  • Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.
  • As potatoes are cooking, prepare black bean chili according to recipe instructions.
  • Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210º F.
  • Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.
  • To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.

Nutrition Facts : Calories 281 kcal, Carbohydrate 39 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 143 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CHILI WITH POTATOES



Chili with Potatoes image

Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.

Provided by Katie Moseman

Categories     Main     Main Course

Time 40m

Number Of Ingredients 10

15 ounces canned pinto beans in mild chili sauce
15 ounces canned kidney beans in mild chili sauce
15 ounces canned diced peeled tomatoes
1 tablespoon chili powder
1 teaspoon granulated sugar
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
1 cup cooked ground beef crumbles
1 medium russet potato
1 red bell pepper

Steps:

  • Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
  • Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
  • Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

CHILI DOG BAKED POTATOES



Chili Dog Baked Potatoes image

These chili dogs are nestled in baked potatoes for a delicious and satisfying meal. They're perfect for a barbecue, but they're just as tasty any time of year! -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

4 large baking potatoes
1 pound lean ground beef (90% lean)
1/2 cup water
3 tablespoons ketchup
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 hot dogs
1/2 cup shredded cheddar cheese
Chopped onion
Crushed corn chips, optional

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in water, ketchup and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-5 minutes, stirring occasionally. Cook hot dogs according to package directions., With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. If desired, season with additional salt and pepper. , Place potatoes on a baking sheet. Place a hot dog on each potato. Spoon beef mixture over hot dogs; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes. Sprinkle with chopped onion and if desired, corn chips.

Nutrition Facts : Calories 689 calories, Fat 28g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 1132mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 38g protein.

BAKED CHILI HOT DOGS



Baked Chili Hot Dogs image

Hot dogs in buns are topped with HORMEL® Chili with Beans and shredded Cheddar cheese then baked until piping hot.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 30m

Yield 6

Number Of Ingredients 4

6 hot dogs
6 split hot dog buns
1 (15 ounce) can HORMEL® Chili With Beans
1 cup shredded Cheddar cheese

Steps:

  • Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
  • Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.
  • Bake 15 to 20 minutes or until hot and cheese is melted.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 33.6 g, Cholesterol 52.3 mg, Fat 22.9 g, Fiber 3.2 g, Protein 19.3 g, SaturatedFat 10.3 g, Sodium 1233.6 mg, Sugar 4.5 g

BAKED POTATOES WITH CHILI



Baked Potatoes with Chili image

To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

  • Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.

CHILI BAKED POTATO RECIPE



Chili Baked Potato Recipe image

This easy chili baked potato recipe works for weeknights or family dinners for a crowd! This trick lets you cook the potatoes in half the time.

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Number Of Ingredients 11

1 recipe Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili
8 medium russet potatoes or 8 medium sweet potatoes (or a mix)
Olive oil
Salt and pepper
Toppings (choose any!): Sour cream or vegan sour cream
Shredded cheese
Sliced green onions
Pickled red onions or pickled radishes
Pickled jalapeños
Chopped cilantro
Hot sauce

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • try our Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili. Or, you can make the chili in advance and refrigerate; then re-warm before serving.
  • Meanwhile, wash the potatoes and slice them in half. Line 2 baking sheets with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with kosher salt.
  • Turn the potatoes cut side down and prick the tops several times with fork.
  • Bake until the potatoes are tender and lightly browned on the edges, about 25 to 35 minutes depending on the exact size of the potatoes. Prick them with a fork to assess doneness. Taste and add an additional sprinkle of salt if necessary.
  • Mash the tops of the potatoes lightly with a fork. Serve immediately with the toppings of your choice (listed above).

CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

Try a tasty twist on the usual salt, pepper and butter toppings with our Chili-Topped Baked Potatoes recipe. Made with premade chili, Chili-Topped Baked Potatoes are full of flavor and require only minimal effort. What an easy way to change things up!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 4

4 russet potatoes (1-1/4 lb.)
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Put potatoes on microwaveable plate. Prick in several places with fork.
  • Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
  • Cut potatoes; top with chili, cheese and sour cream.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 7 g, Sugar 3 g, Protein 13 g

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

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