This recipe is one of the easiest to make for a quick meal. it’s small and simple, but will still make you feel filled. I got this recipe when traveling through Mexico and love it for its rich and complex flavors. Add this appetizer to your Thanksgiving table and your guest will thank you.
(Cooking Time: 20 minutes \ Preparation Time: 60 minutes\ Servings: 4)
Amount per Serving / Calories 112g / Fats 21g / Cholesterol 15mg / Total Carbohydrate 28g / Protein 21g
- Baking Tray
- 1 Red onion
- 2 Cloves of garlic
- 1 ½ cups of tomatoes
- 2 tbsp of sugar
- 1 pound of kidney beans
- 1 pinch of ground black pepper
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 tbsp of tomato puree
- 4 -6 Potatoes
- Wash the potatoes well and cook them with the skin on for about 25 minutes in salted boiling water. Drain them, prick them several times with a fork, brush them with oil and salt them.
- Arrange the potatoes on a baking tray and bake them for approximately 35 to 40 minutes in the oven preheated to 200°C until the potatoes are tender.
- Meanwhile, peel the onion and the garlic cloves, then chop them and sauté them in hot oil until they turn transparent, for 4 minutes.
- Add the tomatoes with their juice and the tomato puree. Season with salt, pepper and sugar and allow the sauce to thicken for 10 to 15 minutes, stirring occasionally
- Rinse the kidney beans and drain them. Add them to the sauce 5 minutes before the end of the cooking process.
- Adjust the seasoning of the sauce if necessary.
- Cut the potatoes lengthwise and gently hollow out the insides with a spoon. Top the potatoes with the chili sauce.
- Serve and enjoy your dish!
If you enjoyed this Chili Stuffed Potatoes recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.