No Taste for Waste

Chili Loaded Baked Potatoes

These Chili Loaded Baked Potatoes are the perfect weeknight meal or game day treat. Try this recipe from the Mushroom Council!

  • Prep Time

    20 minutes

  • Cook Time

    60 minutes

  • Total Time

    1 hour and 20 minutes

Ingredients

  • 6 large russet potatoes
  • 8 ounces fresh cremini mushrooms
  • 1 small onion, finely chopped
  • 1/2-pound lean ground beef
  • 2 cloves garlic, minced
  • 1 package chili seasoning
  • 2 tablespoons adobo peppers in chipotle sauce, puréed
  • 1 can diced tomatoes
  • 1/2 cup black beans, rinsed and drained
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Directions

  1. Preheat oven to 400° F. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes or until softened all the way through.

  2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, chili seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavors to combine and sauce to thicken.

  4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn, cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

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