Super Stuffed Chili Cheese Sliced Baked Potatoes

Beware! These are not for the faint of heart!

There is so much gooey deliciousness going on here that at first we just sat and stared at this meal's awesomeness. You will not need a side dish with this, and if you can finish this in one sitting I will be impressed!

Seeing an image on Pinterest of a sliced baked potato (you slice the potato but don't cut it all the way so it is still attached) I used that for my inspiration. And since baked potatoes in themselves are already a tasty meal, I decided to add everything in my house that I felt would be a good match; I was not disappointed! We feasted on gloriously stuffed potatoes that night and went to sleep with full, happy bellies. Plus since we have leftovers, we enjoyed the meal the following day for lunch (we usually take leftovers for lunch, makes packing out lunches easier on me).

Feel free to add or remove components to make this meal suit your tastes as we did, and most of all have fun with this dish. Enjoy!

• 2 Russet Potatoes
• 2 Tbsp Butter
• 2 tsp Cayenne Powder
• 1 tsp Garlic Salt
• 2 slices of Bacon (cooked and crumbled)
• 10.5 oz can Chili
• 1 Jalapeno (diced)
• 1/4 cup Green Onion (chopped)
• 1/4 cup Onion (diced)
• 1 Avocado (mashed)
• 1 cup Cheddar Cheese (shredded)
• 1/4 cup Milk
• 1 tsp Flour
• 1 tsp Chives

Step 1: Preheat oven to 450 degrees Fahrenheit. Wash and scrub your potatoes to get them clean. Once cleaned off, take a knife and carefully start slicing the potato, but make sure not to cut it all the way through. You want the potato to remain together to make it easier to eat. Next make your butter sauce by combining 2 Tbsp of melted butter with 1 tsp cayenne and 1 tsp garlic sauce. Place the potatoes on a baking sheet and cover with the butter sauce, making sure to get some of the butter in between your slices and on the skin. Then place the sheet in the oven and cook for 50 minutes.

Step 2: When you have about 15 minutes left you will want to start heating up your chili and making your cheese sauce. For the sauce, start by dissolving the flour in the 1/2 cup flour. Once dissolved, place mixture on a sauce pan and combine it with 1/2 cup cheddar cheese,  the cayenne, and the chives. Stir until cheese is melted on medium to medium low heat. At the same time, heat up your can of chili in either the microwave or stove top (I cooked mine on the stove at low heat).

Step 3: Once the 50 minutes has passed, take the potatoes from the oven. Then start dressing it by first placing 1/2 shredded cheddar cheese in the potato cracks. Follow with the chili, and then top with the cheese sauce you made, jalapenos, green onions, onions, and avocado. Serve with sour cream, your favorite hot sauce, and diced tomatoes. Enjoy!


Yield: Makes 2 potatoes

Swiss Mushroom Twice Baked Steak Potatoes

The amazing Twice Baked potato; combining delicious mashed potatoes with the delicious skin of a baked potato! Amazing!

Although in all honesty, I've never really been good at making these as i always end up puncturing the skin and then just scrapping the whole idea to make potato skins and mashed potatoes. Not this time! I made sure to scoop out the insides very carefully as to not ruin them, and it worked!

But these aren't just any twice baked potatoes! Oh no! These potatoes are stuffed with swiss cheese, sauteed onions and mushrooms, mashed potatoes with gravy, and marinated steak. The perfect meal for any carnivore ! (and omnivore for that fact!)! Enjoy!

• 2 Potatoes
• 7 oz. Thin Cut Chuck Steak
• 1/3 cup Red Wine (I used a Cabernet Sauvignon)
• 3 Tbsp and 1/2 tsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• 1/2 cup Onion (sliced thin or diced)
• 6 Mushrooms (sliced)
• 1/2 cup Beef Broth
• 1 Tbsp Flour
• 1 Tbsp and 1 tsp Butter
• 2 Tbsp Milk
• 1 Tbsp Sour Cream
• 3 slices Swiss Cheese

Step 1: First you will want to marinate your steaks. Combine the red wine, 2 Tbsp of the Worcestershire Sauce, and the liquid smoke in a container and place the meat in it. Let it marinate for at least 2 hours before cooking (I let mine sit over night).

Step 2: When the meat has almost finished marinating, poke a few holes with a knife into your potatoes and place them in the center of your oven. Bake them for an hour at 375 degrees Fahrenheit  When they finish, take them out of the oven and let them cool. Turn off oven.

Step 3: While the potatoes are cooling, saute your onions in 1 Tbsp of butter over medium heat. Once the onions start to turn translucent, add in the mushrooms and cook until the mushrooms are soft. Remove the veggies and without cleaning the pan, add the steak to the pan. Cook until the meat has finished and remove them, then turn the heat down to low.

Step 4: Add the remaining marinade to the pan and let cook with the meat juices for a minute, stirring frequently. After a minute, add in the beef broth, 1 Tbsp Worcestershire, and the flour and stir until flour has fully dissolved. Let sit at the lowest heat possible. Go back to your steaks and cut them into small strips.

Step 5: Turn the oven back on to 375 degrees Fahrenheit  Go back to your potatoes and carefully cut out an oval on one of the sides (pretend you are making a canoe out of your potato). Once you have the oval carefully and slowly scrape out the insides and place in a bowl, but be careful not to puncture a hole in the skin. After you have removed the insides for both potatoes, scooping out as much as you can, return to the bowl you placed them in and add in 1 tsp of butter, the milk, the sour cream, and 1/2 tsp Worcestershire. Mash the potato until you have a consistency you like (some people like lumpy while others like creamy; this is all your preference right now).

Step 6: Go back to your pan and stir the gravy, making sure it is fully mixed and warm. Then take 2 slice of Swiss cheese and carefully place a slice in each potato, lining the bottom and sides. After the cheese is in, add in a layer of steak, followed by a layer of mashed potatoes and gravy, and then another layer of steak. By this time your potato should be almost full, so carefully place some of the vegetables (onion and mushrooms) on the top with a little bit of gravy. Grab a baking sheet and place the potatoes carefully on it without tipping them over. Once they are on the baking sheet, take the last piece of Swiss cheese, tear it in half, and place each half on one of the potatoes. Bake in the oven for 15 more minutes. When finished, place each potato on a plate, add more gravy and vegetables to the top, and then serve with the remaining mashed potatoes, sauteed vegetables, and gravy. Enjoy!


Yield: Makes 2 servings.