Saturday, February 07, 2015

#TripleSBites ~ Tex Mex Stuffed Baked Potatoes

We are down to our final three days of #TripleSBites - bringing you SPICY, SAUCY, and SEXY recipes for Valentine's Day and beyond! 

For the HUGE GIVEAWAY details - visit my Kick-Off Post HERE!  


Today I am sharing an incredibly yummy and easy stuffed baked potato recipe that is made spicy and satisfying with Acala Farms Chili Cumin Cottonseed Infused Oil.  Their infused oils are amazing. It's incredible how special and flavorful you can make any recipe with just a little of their oils!


This baked potato starts with a hearty and lightly spiced turkey chili recipe (below), and is added to already baked and crisped potato skins which are slathered in Chili Cumin oil. Fill them up with chili, top with cheddar cheese and melt in the oven and dinner is served! These made for a wonderful dinner, and they actually reheat in the oven well too!


We made a whole roasted turkey not long ago, and I was trying to decide how to use up some of the meat afterwards, and decided chili sounded like a nice change of pace and this particular recipe was very good! I really liked the light touch of sweetness from the maple syrup, and the crunch from the corn. The flavors were smoky and lightly spicy without being overpowering or overly strong (no tears were shed during the eating of this chili)! Of course, if you're not a spice wimp like me taste test and throw more chili powders in there to your heart's content!



Healthy Turkey Tex Mex Chili from Sharon on AllRecipes

Ingredients
1 1/2 cups dry black beans (I used pinto beans)
2 tablespoons olive oil
1 pound ground turkey (I used leftover roasted turkey meat, chopped)
1 large sweet onion, chopped
1 (28 ounce) can diced tomatoes
1 can corn, undrained
1 tablespoon maple syrup
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 teaspoon chipotle chile powder
1/4 teaspoon cayenne pepper
salt to taste


Directions
  1. Put black beans in a large pot with water water to cover; bring to a boil. Reduce heat to medium-low and cook at a simmer until tender, 30 to 40 minutes; drain and rinse. Return beans to the pot.
  2. Heat olive oil in a large cast-iron skillet over medium heat. Cook and stir turkey in the hot oil until completely browned, about 10 minutes; add sweet onion and continue cooking and stirring until the onion is translucent, about 10 minutes more. Add to the black beans.
  3. Stir tomatoes, corn kernels, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chile powder, cayenne pepper, and salt into the black bean mixture; bring to a simmer and cook until heated through, 15 to 20 minutes. 
Tex Mex Stuffed Baked Potatoes

Ingredients
4 baking potatoes, BAKED (cooled until you can handle them easily)
Appx. 2 cups of Healthy Turkey Tex Mex Chili 
1 cup of shredded cheddar cheese
1 - 2 TBS Acala Farms Chili Cumin Cottonseed Infused Oil
Optional: sour cream

Directions
  1. Preheat oven to 475 degrees.
  2. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-inch shell (save pulp for another use). Place potatoes skins on a baking sheet.
  3. Using a basting brush, brush the Acala Farms Chili Cumin Cottonseed Infused Oil generously over both sides of each potato skin.
  4. Bake potato skins for 5 minutes, remove from oven and flip them over and bake another 5 - 7 minutes (they should begin to get lightly browned and crispy).
  5. Fill the empty cavities with approximately 1/4 cup chili (or however much will fit easily in each skin), then sprinkle with shredded cheddar.
  6. Return to the oven for another 5 - 7 minutes or until cheddar has melted.
  7. Serve topped with sour cream if desired.

Flashbacks:
One Year Ago: Atlanta Snow-Jam 2014
Two Years Ago: Barbecued Pork Chops
Three Years Ago: Our Pregnancy: 33 Weeks! (Gestational Surrogacy #3 with Twins - and 4 days before I delivered them)
Four Years Ago: Quick Check In!! 
Five Years Ago: De-energized Bunny!
Six Years Ago: If you're happy and you know it... (cycling as a Traditional Surrogate)
Seven Years Ago: 2nd Shot Down! (working on a sibling project with my first IPs)
Eight Years Ago: I spoke to my OBs office on Friday (early into my first GS pregnancy)

*Full Disclosure: I received complimentary product from the #TripleSBites sponsors for the purpose of recipe testing and review. I received no compensation for this post. All comments are 100% accurate and 100% my own.



11 comments:

  1. What a great hearty meal for a cold wintry day. Perfect.

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  2. I love chili stuffed potatoes! Sounds great'

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  3. YUM! WHy have I never stuffed baked potatoes with chili?!?! So trying this soon!

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    Replies
    1. Definitely do Amy - it's such a perfect base for the chili!

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  4. My stomach is growling....literally....yum!

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    Replies
    1. :D These were really yummy - and I loved that the leftovers were good too!

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  5. Great minds think alike huh??? Yummy!

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  6. This is such a great idea and looks so good.

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