This recipe is the ultimate comfort food! If you have dairy issues like me, you can make this simple dish with non-dairy yogurt as a delicious sour cream replacement. But if you have no qualms about dairy, I would absolutely recommend that you sprinkle on some grated cheese before you pop these babies in the oven. (And perhaps you could substitute the yogurt for real sour cream.) Either way, these chili-stuffed potatoes are a delicious and hearty meal.
1. Preheat the oven to 400 degrees Farenheit.
2. Clean about five large potatoes and poke holes in each with a fork. Wrap the potatoes in tin foil and place in the oven. Bake for 60 minutes.
3. While the potatoes are in the oven, heat a skillet to medium heat. Add oil or nonstick cooking spray. Put the ground chicken in the skillet and add chili powder, cumin, salt, and pepper to taste. Once the chicken has been cooked through, drain the can of beans and add to skillet. Cook until warmed.
4. Leaving the oven on, remove the potatoes from the oven and allow to cool for approximately ten minutes. Cut the potatoes in half lengthwise. WIth a spoon, scoop out the inside of the potato and set aside. (Side note: I put mine in a Rubbermaid container to make potato pancakes with later!)
5. Coat the skin of the potatos in olive oil or melted butter using a food brush (if you have one—I don’t so I just drizzled it over mine by hand). Stuff the scooped out potatoes with the chicken and bean mixture. If desired, top with shredded cheese. Place the potatoes in the oven for another 12 minutes.
6. Top with non-dairy yogurt, greek yogurt, or a dollop of sour cream. Enjoy!
This blog is a passion project, where I share both my love of decorating and fashion, my musings on the deeper aspects of design, and my affinity for thrift store shopping alongside posts about more serious topics like spirituality.
©2020 Lauren D'Alessandro. All rights reserved.
