Search Results: potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes

Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter. I do not think there is a better side dish to compliment pretty much any meat, fish. It goes […]

Air Fryer Rainbow Potatoes with Rosemary

Air Fryer Rainbow Potatoes with Rosemary

These new potatoes in the assorted rainbow mixture made in the air fryer have its own distinctive flavor and texture as well as color. Some will cook quicker than others, of course. Needless to say, these air fryer rainbow potatoes with rosemary will turn crunchy […]

Beef Chili Baked Potatoes

Beef Chili Baked Potatoes

Beef Chili Baked Potato Recipe

An easy and very tasty recipe for Beef Chili Baked Potatoes. It took me a while until I finally decided to post this gem.

My dear family loves many, many dishes that I make. I will be honest, beef chili baked potatoes are probably in the TOP 10.

They could not stop eating it. I had to double the recipe the next time I made it. My daughter, Anna, made this huge bowl of salad and I set all the baked potato toppings. That’s how we enjoy these stuffed baked potatoes.

Chili is one amazing dinner or becomes potluck or party food in an instant, especially during Superbowl party.

However, stuff hot chili in the baked potato and top it with the cheese… well, you got yourself a winner right there. Don’t you agree?

Beef Chili Baked Potatoes

You can indeed make it even vegetarian just by making meatless chili.

I mean, cooking to me is all about making it approachable for everyone. Well, I genuinely like carrying out an idea, so if the adapted recipe is not exactly the same that is perfectly alright.

I absolutely wish that people cook more at home rather than going out to eat every other meal.

Beef Chili Baked Potato Recipe

That being said, I cannot even imagine eating out daily, so that is why I cook at home all kinds of delicious foods.

Nevertheless, I hope you guys try this one. You can even prep ahead by making homemade chili and storing it in the fridge.

CLICK HERE FOR MORE TASTY BEEF RECIPES

If you make this recipe or any other from my blog please tag me on Instagram @sandrasaycooking and use #sandraseasycooking hashtag. Thank you so much for all your support. Cheers!

Beef Chili Baked Potatoes
Yield: 6 Servings

Beef Chili Baked Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

An easy and simple recipe for these tasty Beef Chili Stuffed Baked Potatoes

Ingredients

  • 6 large Baking Potatoes + Salt Oil
  • 1 tbsp Olive Oil
  • 1 pound ground Beef 20/80
  • 1/2 Onion chopped
  • 2 16-ounce can Red Chili Beans, undrained
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 8 oz Tomato Sauce
  • 1 cup Beef Broth
  • 1 Chili Pouch Seasoning
  • Salt and Ground Black Pepper to taste
  • Toppings: shredded Cheddar cheese sour cream, chopped green onions or chives
  • Serve it with Salad

Instructions

  1. Cook ground beef and onion in a pot, stirring until beef crumbles and is no longer pink; drain the fat out. Stir in beans and the rest of the ingredients; bring to a boil. Reduce heat to simmer, stirring occasionally cook the chili for about 20 minutes.
  2. Preheat the oven to 425 degrees. Scrub and dry the potatoes. Pierce the potato with a fork. Rub oil all over the potatoes. Rub salt all over the potatoes. Place the potatoes on a baking sheet and bake for about 45 minutes or until tender. You can also wrap each potato with aluminum foil. Aluminum foil helps the skin on your potato stay nice and soft, but it is not necessary to use the foil.
  3. Cut the potatoes in the middle then press lightly to open the potatoes.
  4. Add chili and topped with the cheese if you wish, and place back to the oven under broil for a minute or so until the cheese is completely melted.

Beef Chili Stuffed Baked Potatoes

Notes

  • If you like less chili on your potato, freeze half of mixture up to 3 months. Make sure the chili stuffed potatoes are completely cooled before wrapping them and placing in the freezer. 
  • Thaw in the refrigerator, and microwave at HIGH checking occasionally, until thoroughly heated.
  • If I have any leftovers I like keeping it in the fridge for a couple of days. Usually, it is all gone in a day or two.

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Boiled Potatoes with Butter and Parsley

Boiled Potatoes with Butter and Parsley

What is your favorite way to eat potatoes? I feel like that I don’t have a favorite way. I simply love potatoes. Just like pasta, potatoes are a staple of my household. Potatoes are important in my life and in lives so many people…

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

    Skillet and potatoes just go together. Well, if you ask me, any food made in a skillet tastes so much better. This dish is so simple, and I always have to make a double batch because my family cannot have enough of these […]

Baked Potatoes

Baked Potatoes

Baked Potatoes

The perfect companion to the grilled food, or just when you crave baked potato.

Baked potatoes really do not require too much work and this is totally doable any time of the year since we can find potatoes year around.

I do the same with my sweet potatoes, and sometimes I cut the potatoes lengthwise and bake the whole tray for 30 minutes because my kids adore potato halves with shredded cheddar cheese.

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Baked Potatoes

For this one, I used simple toppings. Toppings that we like, such as butter, sour cream, and parm cheese, but you can use whatever you prefer.

Happy Cooking!!!

If you try Baked Potato recipe or any other, please tag me on Instagram @Sandraseasycooking using hashtag #sandraseasycooking. Thank you in advance!

Baked Potatoes
Yield: 6 Servings

Baked Potatoes

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

The perfect companion to the grilled food, or just when you crave baked potato. It doesn’t require too much work and this is totally doable any time of the year since we can find potatoes year around.

Ingredients

  • 6 Russet Potatoes preferably same size (Also known as Idaho Potatoes)
  • Olive oil
  • Salt and Ground Black Pepper
  • Topping option for each
  • Salt and ground black pepper to taste
  • Unsalted Butter
  • Sour Cream
  • Chives or green onions
  • Pinch of Herbs or spices parsley, Za'atar, or chili flakes

Instructions

  1. Preheat to 400F (200C)
  2. Wash potatoes very well.
  3. Prick potatoes all over with a fork, then rub with olive oil;
  4. Season each potato generously with salt and ground black pepper.
  5. Lay for each potato a square of aluminum foil and wrap it completely and bake for about 40 minutes or until tender. Use a kitchen towel and press the potato lightly, if it's softer or tender, the potato is done.
  6. If you do not want to use aluminum foil, then place potatoes on the cooking rack in the middle of the oven, and bake for about 45 minutes at 375 F or until tender.
  7. Carefully open the aluminum foil if you are using it, then cut open each potato in the middle and lightly squeeze so the potato could open wide.
  8. Using a fork, just lightly scrape and mix inside of the potatoes before adding any topping.
  9. Season with salt and pepper and top with butter, sour cream, Parmesan, chives or any topping that you prefer.

Notes

I used heavy duty alum foil. It is not necessary to use it, but the potatoes are cooked much faster and we like it. It is the best if you use the same size potatoes.

The cooking time will also vary on the size of your potato. You can use as many as you want as long as it could fit in your oven, but I got to mention that any leftover potatoes makes a fantastic salad the next day.


Potatoes and Eggs Skillet Recipe

Potatoes and Eggs Skillet Recipe

I could eat this for breakfast, lunch or dinner. Sometimes, I would simply add Italian sausage and cheese, but this time I kept it meatless and pretty simple. There is something when you combine potatoes, peppers, and onion. The almost instant flavor is created when […]

Southern Green beans and New Potatoes with Bacon

Southern Green beans and New Potatoes with Bacon

Today, I have a very special post for you all. I cannot stress enough talking about food safety in the kitchen and around your home. It is a huge part of my life that I take very seriously. That’s why I partnered with the nonprofit Partnership For […]

Potatoes, Kale and Mushrooms Skillet

Potatoes, Kale and Mushrooms Skillet

Potatoes, Kale, and Mushrooms Skillet

Once in a while, meal ideas are pouring like Spring rain, and sometimes I am puzzled and can’t think of anything creative or new to share with you.

It was clean “my fridge” day. Seriously, I get the best ideas and the most creative when I have fewer ingredients to work with. Thus that’s how Potatoes, Kale and Mushrooms Skillet was born.

You can serve it with steak, chicken or on its own. Like I said, very hardy and satisfying indeed.

Click here for more Potato recipes.

I had around 2 measures of Kale remaining from my smoothies, and about 5 potatoes, 1 pack of unused Golden oak Shiitake mushrooms, which I was saving for a broth, and 3 baby Bella mushrooms.

The taste was totally remarkable. My husband, Nebs suggested adding sauteed Italian sausage on top, but I kept it somewhat simple, although I am so adding sausage to try next time. So let’s get to work…

Potatoes, Kale, and Mushrooms Skillet

PLEASE READ NOTES ON THE END… Thanks!

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Potatoes, Kale, and Mushrooms Skillet

Course Main Course, Side Dish
Cuisine American
Keyword side dish, meatless,
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 2-3 tbsp. Oil
  • 5   Potatoes cubed {Medium Size}
  • 2 cups chopped Kale
  • 1/2 pack Golden oak Shiitake mushrooms optional
  • 1 cup Sliced Baby Bella Mushrooms
  • Salt and ground black pepper to taste
  • 1 teaspoon Dry parsley
  • 1 sprig Rosemary or Thyme

Instructions

  1. Heat the skillet and add oil. Let the oil heat up.
  2. Meanwhile, peel the potatoes and cut into small cubes, try to keep the potatoes equally sized. Dry the potatoes with paper or cotton towel, and place them in the heated skillet. Be careful because it might start to sprinkle oil all over.
  3. Lower the heat on medium and let the potatoes cook. Be close by, and turn potatoes on the other side often. Just keep turning so they can cook equally and at the same time.
  4. Season with a pinch of salt and pepper, then add a sprig of Rosemary or Thyme and sprinkle of dry parsley.
  5. While potatoes are cooking, wash kale and chop off, it’s not chopped already. It’s a rough chop, and you shouldn’t worry too much because the size will decrease, just like spinach.
  6. Just before cooking, you should lightly wash mushrooms, and rub them dry with kitchen towel, then slice.
  7. After the potatoes are almost done (3-4 minutes before they’re done), add kale, stir, then add sliced mushrooms.
  8. Stir again, then maybe add one more good pinch of salt and ground black pepper, and the rest of the dry parsley.
  9. Let that cook 3-4 minutes.
  10. Serve immediately.

Recipe Notes

  • You can use any mushrooms that you have. Example: Instead of the Shiitake you may use 1/2 pack of baby Bella, or white button mushrooms, or even one or two portabellas. You can use more or less.
  • Kale: if you don’t have kale, spinach is a good substitute.
  • Oil: Any oil that can handle high heat will work, even Crisco shortening. This is not high maintains recipe, and you should use whatever you feel is going to give you an awesome flavor; peppers, green beans, collard greens, etc. Another idea for this meal, you could start to brown the potatoes a bit, then transfer it in the preheated oven at 400 degrees Fahrenheit.

Twice Baked Potatoes with Chicken

Twice Baked Potatoes with Chicken

It is that time of the year when Superbowl parties are planned here in the USA. We do not host big parties. It is usually just five of us with plenty of good food; Pizzas, Enchiladas, sandwiches or sliders, delicious chicken, dips and these potato boats […]