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Chili Loaded Baked Potatoes

December 26, 2017
Serves 6
Prep time
Cook Time
1h 0m

Recipe courtesy of Mushrooms Canada.

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.


  • 6
    large russet potatoes
  • 8 Ounces
    fresh crimini mushrooms
  • 1
    small onion, finely chopped
  • 1/2 Pound
    lean ground beef
  • 2
    cloves garlic, minced
  • 1
    package Tex-Mex seasoning
  • 2 Tablespoons
    adobo peppers in chipotle sauce, puréed
  • 1
    can diced tomatoes
  • 1/2 Cup
    black beans, rinsed and drained
  • 1 Cup
    frozen whole-kernel corn, thawed
  • 1 Cup
    shredded cheddar cheese
  • 1/4 Cup
    fresh chopped cilantro


  1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.

  2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.

  4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.


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