About the Recipe
What’s for dinner tonight? A loaded baked potato that will actually fill you up!
Crispy skin, fluffy potato, hearty beef chili, and all your favorite toppings. So delicious, easy to make, and packed with protein. Make it your own!
I skip the cheese because I keep kosher and don’t mix meat and dairy. With all these toppings, mine is loaded with flavor!
Ingredients
For the potatoes:
• 4 russet potatoes, washed and scrubbed
• 3 cups water
• 2 tbsp salt
• About 3 tbsp olive oil, for brushing
For the chili:
• 3 tbsp olive oil
• 5 ripe cluster tomatoes, tops removed
• 1 large onion, chopped
• 1 lb ground beef (85/15)
• 4 garlic cloves, chopped
• ⅓ cup tomato paste
• 1 cup canned kidney beans, rinsed and drained
• 1 tbsp paprika
• 2–3 tsp salt, to taste
• 1 tsp black pepper
• 2 tsp ground cumin
Toppings:
Sliced ripe avocado, diced onion, chopped cilantro, sliced serrano chilies, and flaky salt.
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Preparation
Directions:
Preheat oven to 450°F (230°C). Mix the water and salt in a bowl. Roll the scrubbed potatoes in the salt bath, then place on a wire rack over a sheet pan. Bake for 1 hour.
Meanwhile, heat 3 tbsp olive oil in a 4-quart pot over medium heat. Place tomatoes cut-side down, add the onion in the center, and cover. Cook about 10 minutes, until the tomato skins loosen. If needed, cover for another 3–5 minutes.
Remove the tomato skins and mash the tomatoes well. Add beef, garlic, paprika, salt, pepper, and cumin. Break up the beef and mix well, then stir in tomato paste and beans. Cover and cook about 10 minutes, stirring occasionally, until the beef is fully cooked.
After the potatoes have baked for 1 hour, brush the skins with olive oil. Return to the oven for another 10 minutes, until crisp and tender inside.
Carefully split potatoes lengthwise, open, and fluff the insides with a fork. Load with chili and your favorite toppings!
Great for meal prep or a satisfying meal after a workout. Save this for your next dinner!