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    White Chili Stuffed Potatoes

    October 22, 2013 by Alea 1 Comment

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    White Chili Stuffed Potato Recipe

    It’s Chili Season! Well, in the southwest, it is always chili season.

    While I love all the different types of chili, my absolute favorite variety is white chili. If you haven’t had white chili, it is made with white beans, chicken, corn and, of course, lots of chili peppers. You can play around with the ingredients and experiment with using different chili peppers. It is a very forgiving dish. I tend to lean towards making a milder chili that all my children can enjoy. Then I set a bowl of hot peppers on the table for my husband to add to his bowl of chili.

    When I make chili, I like to make a double or even a triple batch. Then I use the leftovers in Chili Pie, Chili Pasta Bake or Chili Stuffed Potatoes.

    When I don’t have leftover chili for this recipe. I start by baking the potatoes and while the potatoes are cooking, I quickly pull together the chili ingredients and let it simmer on the stove top while the potatoes finish baking.

    To make white chili stuffed potatoes, scoop the inside of a baked potato out

    After baking the potatoes, you scoop out the inside of the potatoes. Save the potato and tomorrow night you can use it to make mashed potatoes.

    To make chili stuffed potatoes, fill the potato with white chili

    Spoon the white chili into the cavity of the potato. Top with cheese, diced peppers or onions. I add diced jalapeno peppers to the top of my husband’s stuffed potato, but add diced red and bell peppers to the top of my kids’ potatoes. Then bake the stuffed potatoes until the cheese melts.

    Cooking Tip: I prefer potatoes baked in the over, however, if you are in a hurry, you can bake your potatoes in the microwave instead of the oven. Check your microwave’s manual to see how long to cook them for.

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    White Chili Stuffed Potatoes

    Adore the combination of chili topped baked potatoes - these are fabulous!
    Prep Time10 minutes
    Cook Time1 hour
    Servings - 6 servings

    Ingredients 

    • 6 large baking potatoes
    • 1 Tbsp 1 tablespoon olive oil
    • 1/2 lb. boneless, skinless chicken breast cut into bite size pieces
    • 1 cup onion chopped
    • 1 tsp minced garlic mi
    • 1 cup chicken broth
    • 2 Tbsp cornstarch
    • 1/2 cup bell pepper, chopped
    • 1/4 cup medium peppers ie. serrano, jalapeno
    • 1 cup corn
    • 2- 15 oz. cans white beans undrained
    • 1 tsp ground cumin
    • 1 tsp oregano
    • 2 Tbsp lime juice
    • 1 Tbsp cilantro, chopped
    • 1 cup shredded cheese cheese garnish

    Instructions

    • Wash the potatoes and prick them with a fork. Bake at 400 degrees for 1 hour.
    • In a large pot, brown chicken, onion, and garlic in the olive oil.
    • Add the chicken broth and cornstarch, whisk until the cornstarch is dissolved.
    • Cook on medium- high heat until it reaches a boil. Cover, lower flame and simmer for 30 minutes.
    • When the potatoes are done, cut an oval out of the top of each potato. Scoop out most of the potato.
    • Spoon chili into the potatoes. Sprinkle with cheese. Place on a baking sheet and bake at 400 for 5 minutes or until cheese melts.

    Article by Alea

    Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less. Alea can be found on Twitter and Facebook.
    Alea has written 52 great articles for us.
    View all posts by Alea

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    Filed Under: Beans Recipes, Budget Friendly Recipes, Chicken Recipes, Chili Recipes, Gluten Free Recipes, Potato Recipes Tagged With: Alea, corn, Potatoes

    Comments

    1. Jess says

      October 26, 2013 at 9:18 am

      White Chili is my favorite chili, too. I never thought to put it in baked potatoes, though. Thank you for the great idea!

      Reply

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