Baked potatoes filled with creamy chili mac, cheddar cheese, and flavorful spices for a satisfying dish.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
→ Chili Mac Filling
04 - 1/2 pound ground beef or plant-based alternative
05 - 1 small onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup elbow macaroni, uncooked
08 - 1 can (15 ounces) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 tablespoon chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon salt
14 - 2 cups low-sodium beef or vegetable broth
15 - 1 cup shredded cheddar cheese
→ Topping
16 - 1/2 cup shredded cheddar cheese
17 - 2 tablespoons chopped green onions
18 - Sour cream, optional for serving
# Method:
01 - Preheat oven to 400°F. Scrub and dry potatoes, rub with olive oil, and sprinkle with salt. Pierce each potato several times with a fork. Place on a baking sheet and bake for 50 to 60 minutes until tender.
02 - While potatoes bake, heat a large skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain excess fat if necessary. Add diced onion and minced garlic and cook until softened, about 3 minutes.
03 - Stir in elbow macaroni, diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally, until pasta is tender and mixture thickens, about 12 to 15 minutes.
04 - Remove skillet from heat and stir in 1 cup shredded cheddar cheese until fully melted and creamy.
05 - When potatoes are cooked, carefully slice a slit down the center of each and gently fluff the interior with a fork.
06 - Fill each potato generously with the chili mac mixture. Top with remaining shredded cheddar cheese and return to the oven for 5 minutes, or until cheese is melted.
07 - Sprinkle chopped green onions over the stuffed potatoes. Serve with sour cream if desired.
