YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato Halves with Hearty Beef Chili and Melted Cheddar
Enjoy a satisfyingly crispy baked potato paired with a rich, hearty beef chili topped with melted cheddar. This dish brings together the comforting textures of crispy skin and savory chili, making it a delicious and balanced option great for any meal.
INGREDIENTS
1 medium Potato (213g)
3 oz Lean Ground Beef (90% lean)
0.5 oz Reduced Fat Cheddar Cheese
1/4 cup Kidney Beans, drained
1/4 cup Diced Tomatoes
1 tsp Olive Oil
Spices: Chili Powder, Garlic Powder, Salt, Pepper
PREPARATION
Preheat the oven to 400°F.
Wash the potato thoroughly, then slice it in half. Lightly brush the cut sides with olive oil and season with salt and pepper.
Place the potato halves cut-side up on a baking sheet and bake for 35-40 minutes, or until the skins are crispy and a fork easily pierces the flesh.
While the potatoes bake, heat a skillet over medium heat and add the ground beef. Break it up as it browns.
Once the beef is mostly browned, add a pinch of chili powder, garlic powder, salt, and pepper along with the diced tomatoes and kidney beans. Let the chili simmer for about 10 minutes to blend the flavors.
When the potatoes are done, remove them from the oven and spoon a generous amount of the beef chili onto each potato half.
Sprinkle the reduced fat cheddar cheese evenly on top of the chili.
(Optional) Place the assembled potato halves back in the oven or under a broiler for 2-3 minutes until the cheese melts beautifully.
Serve warm and enjoy your hearty, balanced meal.