LOADED CHILI-STUFFED BAKED POTATOES
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Baked potatoes smothered in homemade chili, topped with vibrant vegetables and creamy Kite Hill yogurt for a colorful and filling dish that’s a complete meal!
Baked potatoes are one of the most satiating, easy to prepare, comfort food vehicles we know. Plain, loaded, chopped and whole they’re filling and, like a good salad, can be topped with anything you want. Perfect when you’re on a wicked healthy bender and easy to do with no added oils, salts and sugar (doesn’t even sound good on this anyways so I’m not sure why we even have to mention it). The perfect feel good, fun family gathering meal that satisfies!
- Cook Time: 70 min
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Ingredients
- 6–8 medium russet potatoes, washed
- pinch of salt & pepper
for topping/serving the potatoes:
- 1 qt fresh-made cauliflower-vegetable bean chili
- 1 medium onion, diced (raw)
- 1/4 red cabbage, cut into bite-sized shreds and quick steamed or dry flash seared in a hot skillet
- 1 bunch kale, cleaned, torn into bite-sized pieces and steamed
- 1/2 C Kite Hill unsweetened yogurt
Instructions
- Preheat oven to 450 degrees.
- Place cleaned potatoes on baking sheet and place into oven, lowering the temperature to 350. Bake for 45-60 minutes, or until they can be easily pierced with a skewer throughout.
- Remove from the oven allow to slightly cool. Slice down the middle, season with salt and pepper, and set aside.
- Set out all of the topping components to allow guests to serve themselves.
Find it online: https://wickedkitchen.com/loaded-chili-stuffed-baked-potatoes/