Chili Stuffed Baked Potatoes - Whole30

Easy, delicious and loaded with flavor, Chili Stuffed Baked Potatoes are the ultimate Game Day grub, but just as good any night of the week

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large stockpot or Dutch oven over medium-high heat. Add avocado oil and heat until shimmering. Loosely form the beef into large patties and brown on both sides, around 12 minutes total. Transfer beef to a bowl and set aside.

Step 2

Add onions, green pepper and jalapeño to the pot. Season with a pinch of salt and cook, stirring, until onions are translucent, around 4 minutes. Add garlic and cook 60 seconds. Add cumin, ancho chile powder, chipotle chile powder, cinnamon, paprika, garlic powder, and onion powder. Cook, stirring, for 60 seconds.

Step 3

Return beef to pot and crumble it using a potato masher or spatula. Add crushed tomatoes, chipotle pepper, chicken stock and bay leaves and stir to combine. Bring to a simmer, reduce heat to low, cover with a lid and cook 1 hours. Taste for seasoning and adjust with salt as desired.

Step 4

Preheat oven to 400F.

Step 5

Using a fork, prick holes all over each potato. Massage all over with avocado oil and season with salt. Place the potatoes onto a sheet pan and cook until fork-tender, around 60 minutes.

Step 6

Slice each baked potato in half and spread them open using your hands or two forks. Spoon in chili, top with cashew queso, tomatoes, green onion and cilantro. Serve immediately.

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