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Twice Baked Chili Potatoes
I keep having these cravings for starchy foods and I’m just not sure why. Is it a girl’s thing? Am I a carb junkie and are carbs really the enemy? Or maybe it’s some sort of fractious variation to the traditional girly chocolate cravings; in stead of being in touch with my feminine side I’m just in denial about it. Guess I’ve always been more of a tree-climber than a tree hugger.
Anyway, I had to have chili. At least some sort of ‘see what’s left in the pantry and name it chili‘ type of chili, and I didn’t care it was hot outside. So I whipped up a vegetarian version of twice baked chili potatoes and it was sensational. Absolutely sensational.
Being the girly girl I am, I served it with a huge grilled t-bone steak, though. I gotta be me.
Ingredients:
2 pounds potatoes
1 bell pepper
1 small onion
kidney beans (14 oz)
chili pepper
1/2 a cup of corn
2 tbsp sweet chili sauce
3 tsp tomato paste
taco seasoning
coarse sea salt
oil
Directions:
I only had smaller potatoes in my pantry. Normally I would have used bigger ones, but must admit it did cut back on the oven time which wasn’t all too bad in this heat.
I summoned asked my favorite pair of extra hands to give me a hand and made them wash the potatoes. Pierce the potatoes with a fork several times.
Dry the potatoes, pour a little little oil all over and shake ‘em!
I’ve sprinkled a generous amount of coarse sea salt all over them for a nice salty crunch.
Put them in a preheated oven and bake at 400F (200C). Mine were done in 45 minutes, but bigger potatoes obviously need more time. Give yourself some time to relax before you move on with the recipe. Check back with me in, say, 30 minutes?
Here we go again. Dice a bell pepper in your color of choice.
And I’ve finely minced a chili pepper. In case you’re wondering what the dark stripes are all about… keep on reading.
I’ve used homegrown chili peppers. I never grew them before and let me tell you, those suckers were so fiery they gave me a heartburn just looking at them. I loved it!
The onion saga. What can I say? Just chop it.
Heat a tiny drop of oil and cook the vegetables, over low heat, for about 5 minutes. Until soft.
That gives you plenty time to drain the kidney beans and corn.
As soon as the onions and peppers are done, add the beans and corn and heat everything through for a few more minutes. Then turn off the stove and set it aside.
In the mean time the potatoes will be done. They should be perfectly golden brown and crispy.
Allow the potatoes to cool for 10 to 15 minutes. I usually skip this step because my hands are pretty much fire-proof these days. Split them lengthwise and scoop out the potato innards leaving roughly 1/2 an inch potato inside the skin.
Until they look like this.
In no particular order, add 2 tbsp sweet chili sauce and 3 tsp tomato paste to the potato crumbles.
Add some taco seasoning to taste and stir (or use a hand-mixer) until the potatoes are mashed. I left a little structure in there. Add the onion, pepper, beans and corn mix. Season to taste. I went easy on the salt because I already salted the potato skins.
Stuff the potatoes with the vegetable & potato mix and put them back in the oven for 10 to 15 minutes. Until steaming hot and slightly tanned. You can also top them with a little cheese if you like. I didn’t…
…because as much as I adore cheese, I adore sour cream on top of my potatoes just a little more. And that’s precisely what I topped mine with. You’ll love them. Take my word for it.
Kay’s Recipe Card
Click here for printable size.
21 Comments »
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Mmmm, that looks really good and appeals to my potato lover side – I am carb a bit of a carb monster too. Will definitely try this soon, but may feel compelled to add the cheese as I think cheese and potatoes are my favourite foods.
oooh mijn hemel dat is goddelijk!! Ik ga dat morgen eten!! Ik laat je weten hoe we het vonden!
Mmmm, I know what I’m doing with that leftover chili in my freezer. These look delicious!
WOW!! Those look so terrific, I can’t wait to try them. Thanks Kay for actually posting new and unique recipes. I know when I visit your website, I’m going to see something new and creative that YOU’VE come up with. I think what really makes your potatoes different is the addition of the tomato paste and chili sauce to the potatoes before adding the veggies. I’d have to go all the way & have a little cheese on top…and the sour cream, too!
Looks so yummy. I’m drooling all over my keyboard here. Will definitely try them.
Oh boy you surely love potatoes a lot! Love the way you make baked potatoes, so flavorful!
I know what you mean about the carbs — I crave carbs when other people would be craving chocolate or some such. When everyone else is having a sweet dessert, I’d rather have potato chips. Weird, huh?
This recipe looks like something we’d definitely love at our house. And the grilled t-bone…perfect!
Nice to have an extra pair of willing, helping hands isn’t it?
@Lana:
I never had much of a sweet tooth, but potatoes and bread. Oh dear, stop me :)
It’s so nice being able to focus on photos for a change, in stead of messing with self-timers and all.
These look great! I make something similar with BBQ chicken and cheddar. YUM CARBS:)
These look wonderful and would certainly send my diet off course!
looks yummy!
These look wonderful… I might have to ad a bit of cheese though. btw.. I made your ice cream cake using strawberries instead of raspberries for work and it was a HUGE hit. I wanted to take a picture to share but by the time I went to my desk to get my camera and made it back to the break room, well, there wasn’t much left! Thanks for your wonderful recipes and amazing pictures.
@Julia M:
I so wanted to try it with fresh strawberries, but am terrified of keeping them around. Will have to give it a go as soon asd the munchkin is out with his grandparents.
I am so adding this to my main list of food for master weekly menus I’m combining around here. These look awesome! And, if I add meat, it can be a main dish. I love it! I usually do twice baked potatoes with ham and cheese, but these will be an awesome mix-up on that.
Oh my gosh, this is such a wonderful recipe! Thanks again! The fish pie was already great. This will be delicious also. I am writing the ingredients on my groceries list now, so this weekend it will be be twice baked patatoes!Hmmmmmmm :-)
I wanted to jump into the screen and grab one of those. I make a southwestern twice baked red bliss potato and KNOW how great those are. Yours look like they might be a notch better!
Your photography? Infinitely better than mine too! You rock! Keep up the great work.
I had never thought of mixing flavoring in with twice baked potatoes. I can’t wait to try these. Just waiting for a nice cool day to heat up the oven.
Your home grown chilies are looking nice and these stuffed pepper look tasty! I like the corn, bean and pepper filling.
Made ‘em! They were great, thanks for the recipe. Totally agree on the creme fraiche, love it everywhere from blinis to tarte tatin :)
@bar: Ik heb ze gemaakt en ze waren heerlijk…zelfs mijn jongste zoon, die een moeilijke eter is, heeft een paar happen op. Thanks voor het recept. Heb ook een foto gemaakt en reclame gemaakt op mijn website.
Geweldig!! Zo maak ik ze ook altijd, gooi er ook wat augurkjes bij meestal.
Hmmm. Al je foto’s en de beschrijvingen, geweldig. Ik ben fan van je!