Hearty chilli topped potato boats with melty cheese Hearty Chili-Topped Potato Boats with Melty Cheese These chili-topped potato boats are a comforting and satisfying dish, perfect for a hearty meal. Baked potatoes are hollowed out, stuffed with a rich, flavorful chili, and topped with gooey melted cheese for a perfect combination of textures and flavors. — Ingredients For the Potatoes: 4 large russet potatoes 2 tbsp olive oil ½ tsp salt ¼ tsp black pepper For the Chili: 1 lb (450g) ground beef (or turkey for a leaner option) 1 small onion, diced 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 tbsp tomato paste 1 cup beef or vegetable broth 1 tsp chili powder ½ tsp cumin ½ tsp smoked paprika Salt and pepper to taste For Topping: 1 cup shredded cheddar or Monterey Jack cheese ¼ cup sour cream (optional) 2 tbsp chopped green onions or fresh cilantro — Instructions 1. Bake the Potatoes 1. Preheat oven to 400°F (200°C). 2. Wash and scrub potatoes. Prick them a few times with a fork, rub with olive oil, and season with salt and pepper. 3. Bake directly on the oven rack for 50-60 minutes, or until soft when pierced with a fork. 4. Remove from oven and let cool slightly. 2. Prepare the Chili 1. In a large pan over medium heat, cook the ground beef until browned. Drain excess fat if necessary. 2. Add the diced onion and garlic, cooking until soft, about 3 minutes. 3. Stir in tomato paste, chili powder, cumin, and smoked paprika. Cook for another minute. 4. Add diced tomatoes, kidney beans, and broth. Simmer for 15-20 minutes, stirring occasionally, until thickened. 5. Season with salt and pepper to taste. 3. Assemble the Potato Boats 1. Cut each baked potato in half lengthwise. Carefully scoop out some of the potato flesh, leaving a sturdy shell (save the scooped potato for mashed potatoes or another dish). 2. Fill each potato boat with chili, then top with shredded cheese. 3. Place the stuffed potatoes on a baking sheet and return to the oven for 5-7 minutes at 400°F (200°C) until the cheese is melted and bubbly. 4. Serve Top with sour cream and chopped green onions or cilantro. Serve hot and enjoy! — Nutritional Information (Per Serving, Approximate) (Serving size: 1 stuffed potato half) Calories: ~350-400 kcal Protein: ~22g Carbohydrates: ~45g Fats: ~12g Fiber: ~7g Nutritional values will vary based on ingredients used and portion sizes. — Notes & Variations Vegetarian Option: Use plant-based ground meat or replace with extra beans and corn. Spicy Version: Add diced jalapeños or extra chili powder. Lighter Version: Use sweet potatoes instead of russet potatoes for more fiber and nutrients. Dairy-Free: Swap out cheese and sour cream for dairy-free alternatives. Would you like suggestions for side dishes to pair with this?