Southwestern Stuffed and Smothered Potatoes Print Email

Potatoes stuffed with cheese and chili, garnished with guacamole, tomatoes, olives, scallions and cilantro - and paired with Fajita style veggies and a shredded Baja Slaw. Big flavor and great nutrition in a simple recipe for 6-8.

6 russet potatoes
6-8 cups Tony's Homemade Red Chili, or homemade - recipe follows*
8 oz sharp and/or smoked cheddar cheese, grated
1 pint cherry or grape tomatoes, split
1-2 packs Tony's Fajita Veggies
1-2 tsp canola oil
1/2 to 1 tsp Chef Mick's Chile Arriba! or Tony's Cajun Seasoning, or your favorite zesty blend
1-2 packs of Tony's Cole Slaw Mix
-or small head of iceberg lettuce, shredded
1/2 pint Tony's Tequila Lime Sauce
pinches of sea or Kosher salt to taste
1/2 pint Tony's Guacamole
Garnish: black olives, cilantro, minced green onions, fried bacon - optional

Wash potatoes, rub with oil and wrap in foil. Bake at 400 degrees for 1 hour. Leave oven on for upcoming step.

While potatoes cook, warm chili, grate cheddar, shred lettuce and cut tomatoes.

Split potatoes lengthwise and squeeze ends together a little to crumble slightly. With a fork, break up potato meat and remove about half - reserving for another use (like breakfast tomorrow - optional).

Place potatoes in a lined baking pan with low sides - open slightly. Top each with a sprinkle of cheese, one cup of warm chile and another sprinkle of cheese. Place in oven to toast and heat through.

Meanwhile, preheat a stick free pan or seasoned skillet, drizzle with oil and stir fry Fajita Veggies with Chile Arriba! Seasoning to taste - about 5 minutes.

Toss Tequila Lime Slaw/Salad: Blend cole slaw or shredded lettuce with cherry tomato slices and Tequila lime sauce/dip and sea or Kosher salt to taste.

Serve potato over and surrounded by stir-fried fajita veggies, topped with a dollop of guacamole and a dollop of Tequila Lime Sauce, and with Tequila Lime Slaw/Salad on the side. Garnish with your favorites and serve with chips or tortillas.

– Chef Mick (Michaelangelo) Rosacci, Tony’s Market.

*Chef Mick’s Chili con Carne

1 pound ground meat (beef, bison, pork, turkey or chicken) - see notes*
1-2 medium onions, chopped
4 TBS Chef Mick’s Chili con Carne seasoning
28 oz canned San Marzano tomatoes
1.5 cups beef or chicken stock (or water)
1 can beans (black, red, pinto or white), rinsed (optional)
1-2 TBS masa harina corn flour, or all-purpose flour (optional)

Brown ground meat and onions until the meat is fully cooked and the onions are tender, chopping meat finely. Drain fat, if needed.

Add seasoning, tomatoes and stock or water and bring to a simmer. Skim as needed, cover partially and simmer until tender and married, 60-90 minutes, stirring regularly. Taste and adjust seasoning with salt and/or hot sauce, as desired.

Add drained beans, bring to a simmer and serve.

Notes: For a thicker chili - at the end of cooking, blend 1 TBS masa (or flour) with 2 TBS cold water, temper into pot (add hot juices to flour slurry and then slowly stir into pot). Simmer 5-10 minutes longer, stirring often - repeat if even more thickening is desired. - Chef Mick, Tony’s Market

Notes: Also great with hand minced whole muscle meats - simmering time varies by meat (minced beef chuck will take the longest, 3-4 hours). Cook as above, simmering covered with very low heat and adding water for extra long simmering times.