🍽️ Baked Potatoes Stuffed with Kidney Bean Chili

Name: Baked Potatoes Stuffed with Kidney Bean Chili
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mostly waxy 8 pcs.; olive oil 1 tbsp; onions, red 1 pcs.; garlic cloves 2 pcs.; kidney beans 255 g; oil 1 tbsp; tomato paste 2 tbsp; salt pinch; pepper, black ground pinch; sugar pinch; chili, ground pinch; herbs of Provence, dried pinch; tomatoes, chopped 400 g; Gouda, grated 100 g

516 kcal · 30 min · 4 servings

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Ingredients

potatoes, mostly waxy 8 pcs.
olive oil 1 tbsp
onions, red 1 pcs.
garlic cloves 2 pcs.
kidney beans 255 g
oil 1 tbsp
tomato paste 2 tbsp
salt pinch
pepper, black ground pinch
sugar pinch
chili, ground pinch
herbs of Provence, dried pinch
tomatoes, chopped 400 g
Gouda, grated 100 g

Instructions

1. Thoroughly wash the potatoes under running water.
2. Place the potatoes in a pot and cover them with water.
3. Bring the water to a boil.
4. Reduce the heat to medium.
5. Cover the pot.
6. Cook the potatoes for about 20 minutes.
7. Preheat the oven to 200 degrees Celsius with fan (convection).
8. Drain the cooking water from the potatoes.
9. Poke the potatoes all over with a fork.
10. Place the potatoes on a baking sheet lined with baking paper.
11. Brush the potatoes with olive oil.
12. Bake the potatoes for about 30 to 35 minutes.
13. Empty the used pot and clean it.
14. Halve the onions and remove the skin.
15. Dice the onions finely.
16. Peel the garlic.
17. Chop the garlic finely.
18. Place the kidney beans in a sieve.
19. Rinse the kidney beans under cold water.
20. Let the kidney beans drain well.
21. Heat some oil in the clean pot over medium heat.
22. Sauté the onions and garlic for about 1 minute.
23. Stir in the tomato paste.
24. Fry the tomato paste for another 2 minutes.
25. Season the mixture with salt.
26. Season the mixture with pepper.
27. Add a little sugar.
28. Add chili powder.
29. Add Herbs de Provence.
30. Stir in the chopped tomatoes.
31. Let the sauce simmer for about 10 minutes.
32. Add the drained kidney beans to the sauce.
33. Adjust the seasoning of the bean mixture to taste.
34. Take the potatoes out of the oven.
35. Let the potatoes cool down for a short moment.
36. Slice the potatoes lengthwise.
37. Do not cut them completely through; keep them connected at the bottom.
38. Fluff the inside of the potatoes with a fork.
39. Fill the potatoes with the kidney bean chili mixture.
40. Sprinkle cheese over the stuffed potatoes.
41. Serve the potatoes immediately.

Nutrition per serving

kcal: 516
Protein: 17 g · Fett/Fat: 24 g · Carbs: 60 g