Monday, March 29, 2010

Chili-Stuffed Baked Potatoes

The past couple months, I have had the opportunity to cook and serve dinner at a local homeless shelter. I have been blessed with great people who are willing to help me out in this endeavor and it has been really rewarding for us.
It is a temporary shelter, that operates in the colder months of the year. It has been really great to have the opportunity to help those in need.

This is what we served for dinner a couple of weeks ago at the shelter.

I don't usually use canned pasta sauce when I am cooking. I prefer to make my own.
But I multiplied this recipe by 6 to get a large enough amount to serve and this time, I used a shortcut by using prepared sauce. I had to prepare other things for the dinner too, so using prepared sauce was a time saver for me this time.
I saved a small amount of the chili and a few baked potatoes, so that we could have dinner too.

I had to doctor up the sauce with some extra spices because it needed some flavor, but after adding garlic powder, oregano and some pepper, it turned out being a pretty great topping for the baked potatoes.
When we served these at the shelter we had shredded cheese and sour cream as toppings, but here at home I used greek yogurt and chopped green onions.

I used ground turkey instead of ground beef because that is what I do.
The good thing about this recipe is that you could adapt it anyway you want and could sub in homemade sauce if you wanted to.
It sure worked out for me when we had to feed a lot of people!

Chili-Stuffed Baked Potatoes adapted from myrecipes.com


Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes

1 pound ground turkey, I used 93% lean
1 small onion, chopped
2 cups Ragu® Old World Style® Pasta Sauce
4 large potatoes, baked and split
1 to 1 1/2 tablespoons chili powder
1 can (19 oz.) red kidney beans, rinsed and drained
garlic powder
pepper
oregano
green onions
greek yogurt

Brown ground turkey with onion in 12-inch skillet, stirring occasionally, 8 minutes or until onion is tender; drain if desired.

Stir in chili powder and cook 30 seconds. Stir in beans, Ragu® Old World Style® Pasta Sauce and other spices. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through.

Evenly top hot potatoes with ground turkey mixture.

Garnish, if desired, with diced avocado, sour cream (I used greek yogurt for mine), chopped green onions, and shredded cheddar cheese.



4 comments:

Tracey said...

That looks so good Mary Ann! I just made chili last week and we're already craving it again so maybe I'll change it up this time by trying something like this. Thanks for sharing :)

Carrian said...

Good for you! I love that there are people out there trying to do good. This looks delicious and we are with you on using turkey instead of beef

pinkstripes said...

lol. These bring me back to my childhood. My mom rarely cooked dinner (i grew up eating TV dinners) but one of the dinners she would make was potatoes like these. We called them Fiesta Potatoes. YUM.

Grumpy & HoneyB said...

This looks VERY yummy! Your making me think I need to make this for our dinner some night soon!