12 oz kidney bean (340 g), 1 can, drained and rinsed
12 oz diced tomato (340 g), 2 cans, drained and rinsed
4 oz green chile (115 g), 1 can
2 cups shredded cheddar cheese (200 g)
sour cream, to serve
fresh cilantro, chopped, to serve
How to Make It
Preheat oven to 425˚F (220˚C)
On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
In a pot, heat 1 tablespoon of olive oil. Add the onion, and stir until golden.
Add the garlic and ground beef, breaking up the meat into the onions and garlic.
Add the chili powder, cumin, salt, and pepper, and stir to combine.
Add the kidney beans, tomatoes, and green chilis, and stir to combine. 7. Simmer for 10 minutes. Set aside
Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
Brush the potato skins with the rest of the olive oil and season with salt and pepper.
Scoop the chili into the potato skins and packing it down into an even layer. Sprinkle the cheese over the potato skins. Bake for 5 minutes until melted.