Go Back
–+ servings
Print Recipe Pin Recipe Save Recipe

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.