Chili stuffed potato skins are a fun and delicious way to use up leftover chili! Once you’ve made a batch of your favourite chili, bake up some potatoes and transform your extra chili into twice baked potatoes with chili! They are super customizable and easy to prep in advance! Plus, they are gluten and dairy-free.
Recipes you may enjoy:
Healthy hamburger helper
Asian beef stir-fry
Sweet potato gnocchi
Scalloped potatoes
Cilantro garlic lime potatoes
Roasted potatoes with garlic scrapes
Make sure to tag me on Instagram @reclaimedhealthjayde if you make it!
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Chili Stuffed Potato Skins
Ingredients
Chili
- 1 lbs. grass-fed ground beef
- 1 red bell pepper chopped
- 1 small onion chopped
- 3 garlic cloves minced
- 2 cans diced tomatoes (398ml)
- 1 1/2 tbs. chili powder
- 1 tbs. cumin
- 1/2 tsp. garlic powder
- salt & pepper to taste
- 1 scoop Nutridom Canada's Marine Collagen
- 3 droppers of Nutridom Canada's Liquid Ginseng
Potatoes
- 6 medium russet potatoes
- 2 tbs. avocado oil
- sea salt
- Optional Toppings: paleo mayo, green onions, lime ripe avocado, cilantro, jalapeño.
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet and place the washed potatoes on the sheet. Drizzle oil and salt over the potatoes. Bake in the oven for 45 minutes or until soft.
- Remove from the oven and let them cool.
- Slice the potatoes in half and carefully scoop out the potatoes leaving the skin.
Chili
- In a large pot on medium heat, cook the ground beef until half cooked.
- Next, add in the bell pepper, onion and garlic cloves. Cook for 5 minutes to soften.
- Next, add in the diced tomatoes, chili powder, cumin, garlic powder, salt, pepper, collagen and ginseng.
- Let simmer for 10 minutes to take on the flavours.
- Fill each potato skin with the chili filling and place back in the oven at 450 for another 10 minutes.
- Top with your favourite toppings and enjoy! Optional Toppings: paleo mayo, green onions, lime ripe avocado, cilantro, jalapeño.
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