CHILI CHEESE STUFFED POTATOES

Chili Cheese Stuffed Potatoes image

Provided by @MakeItYours

Number Of Ingredients 16

russet potatoes
2 tablespoons olive oil
1 large yellow onion, diced
1 bell pepper, diced
4 cloves garlic, minced
salt and fresh black pepper
1 pound extra lean ground beef
1 tablespoon chili powder
½ teaspoons paprika (smoked or sweet)
½ teaspoon ground cumin
1 teaspoon dried oregano, crushed between fingertips
1 can (14 ounce) petite diced tomatoes
1 can (14 ounce) cannellini beans, drained and rinsed
shredded sharp cheddar
sour cream
snipped green onions

Steps:

Preheat the oven to 400 degrees F. Wash and dry the potatoes, prick each one with a fork a few times and wrap in foil. Place on the middle oven rack and bake until fork tender, 30 minutes to 1 hour depending on their size.
In a large Dutch oven or soup pot heat the olive oil over medium heat. Add the onion, pepper and garlic plus a couple pinches salt and pepper. Cook about 5 minutes, stirring often.
Add the ground beef to the pot and break it apart as it cooks. When the beef is cooked add the chili powder, paprika, cumin, oregano, 1 teaspoon salt and ¼ teaspoon black pepper. Mix it through and let cook 2 more minutes.
Mix in the tomatoes and beans. Turn the heat up a little and bring to a simmer. Cook 25 - 30 minutes, stirring often.
Split the potatoes down the center and spoon chili into them. Top with cheese, sour cream and green onions.