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.
2 pounds potatoes
1 bell pepper
1 small onion
kidney beans (14 oz)
1/2 a cup of corn
2 tbsp sweet chili sauce
3 tsp tomato paste
coarse sea salt
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.