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Chili Loaded Baked Potatoes

Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican-style baked potatoes combine all the fun flavors of Mexico into a meal the whole family will love.


  • 6 large russet potatoes
  • 8 ounces (227g) fresh crimini mushrooms
  • 1 small onion, finely chopped
  • 1/2 pound (225g) lean ground beef
  • 2 cloves garlic, minced
  • 1 package Tex-Mex seasoning
  • 2 tablespoons adobo peppers in chipotle sauce, puréed
  • 1 can (769 mL) diced tomatoes
  • 1/2 cup (125 ml) black beans, rinsed and drained
  • 1 cup (250 mL) frozen whole-kernel corn, thawed
  • 1 cup (250 mL) shredded cheddar cheese
  • 1/4 cup (60 mL) fresh chopped cilantro


  1. Heat oven to 400 degrees F/204 degrees C. Pierce potatoes, several times, with a fork and place on a baking tray.
  2. Bake for 45-60 minutes, or until softened all the way through.
  3. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
  4. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes.
  5. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer for 15-20 minutes allowing flavors to combine and sauce to thicken.
  6. Split baked potatoes lengthwise and spoon in meat mixture.
  7. Top with black beans, corn cheddar cheese and chopped cilantro.
  8. Serve with a side of salsa, sour cream and guacamole.

Prep time: 10 min | Cook time: 1 hr. | Serves: 6

Recipe used with permission from Mushrooms Canada

Source: The Mushroom Council


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