Twice Baked Chili Cheese Potatoes

Directions

1. Preheat the oven to 425 °F and line a baking sheet with parchment paper. 
2. Next, prepare the chili. In a large pot, heat the olive oil over medium heat until shimmering. Add the onion and cilantro stems, season with a pinch of salt, and cook until softened, about 6 - 8 minutes. Add the garlic and tomato paste, and cook for 2 minutes. Add the beef and cook, breaking apart with a spoon until no longer pink, about 7 - 8 minutes. Add the spices and generously season with salt and pepper, then add the tomatoes, stock, and beans. 
3. Bring to a simmer then cook until the chili is thickened and reduced, about 35 - 40 minutes, stirring to be sure the chili doesn't catch on the bottom of the pot.
4. While the chili is cooking, make the potatoes. Poke each potato several times with a fork, then place on the sheet pan. Drizzle with olive oil, season with salt, then bake until the potatoes are fork tender, about 45 minutes to 1 hour. Let cool for several minutes until workable. 
5. Cut along the long side of each potato about ¼-inch thick, then scoop out the potato flesh leaving only the potato skins, and transfer to a bowl. Add butter, sour cream, heavy cream, green onion, and Armstrong Tex Mex Shredded Cheese, then season with salt and pepper, and mix well. 
6. Spoon the filling back into each potato skin, then transfer to the oven and bake a second time for 20 minutes, until golden and bubbling. Remove and let cool for several minutes before serving. 
7. Serve your twice baked potatoes and chili with extra sour cream, Armstrong Tex Mex Cheese, green onion, cilantro, jalapeño, and lime. Delicious! 
   
    

Recipe developed in collaboration with Chef Dennis Prescott and Ingredients by Saputo.