These PLANTSTRONG Firehouse Chili stuffed potatoes are an easy lift for a hearty meal. A baked potato split in half creates the foundation for a rich and filling meal. Loaded up with everything you need - beans, onions, jalapenos, corn, kale and some sweet heat. Serve as an appetizer with smaller potatoes as the base or bake the biggest russets you can find to warm the soul and appease hunger after a long day of work.
2 cups baked potato - smashed (approximately 3 large or 5 medium russet potatoes)
1 box PLANTSTRONG Firehouse Chili
1 cup fresh kale diced
¼ cup red onion diced
¼ cup nutritional yeast
¼ cup BBQ sauce
2 tablespoons hot sauce
1 teaspoon smoked paprika
Optional: 1 jalapeno seeded and diced
Directions
Preheat oven to Bake at 400°F.
Bake the potatoes for 45 minutes. Remove from heat and allow to cool until you can comfortably handle the potatoes. Set aside the 5 potatoes you baked to stuff.
Then, in a medium mixing bowl, smash the remaining potatoes for the filling with a fork. Add the rest of the filling ingredients and mix until combined.
Cut the 5 large russets you baked to stuff in half lengthwise. With the back of a spoon, press down on the center of each potato half to create a divot - like an avocado half. Then spoon the filling onto the potatoes in a heap.
Optional: dust with chili powder or drizzle with BBQ or hot sauce.
Bake at 425 for 20 minutes - serve with salsa, BBQ sauce, hot sauce or a slice of avocado.
Note
Pair with a big green salad for a satisfying meal.
