We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Loaded Smoked Cheddar & Chili Potato
Autumn 2017
Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores.
Serves 4
4 russet potatoes, about 5 lbs (2.2 kg) total weight
3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided
Salt and freshly ground pepper
1 onion, chopped
2 cloves garlic, finely chopped
8 oz (250 g) ground beef
1 tbsp (15 mL) chili powder
2 tsp (10 mL) ground cumin
¼ cup (60 mL) tomato paste
1 cup (250 mL) beef broth or water
1 cup (250 mL) canned black or navy beans, drained
Hot sauce to taste
6 tbsp (90 mL) salted butter, divided
2 tbsp (30 mL) all-purpose flour
1¼ cups (310 mL) milk
6 oz (175 g) smoked cheddar, coarsely grated
Pinch cayenne
4 green onions, chopped
1. Preheat oven to 350°F (180°C).
2. Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender.
3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm.
4. In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne.
5. Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.
Serves 4
What to Serve
Related Recipes
201506023
Skillet Cheeseburger Pizza
I don’t want to oversell it, but this recipe will be my legacy. Seriously though, the genius move here besides the special sauce and sesame seeds on the crust are the warm pickles, which I personally see as the Big Mac’s calling card. Baked with seasoned beef and sharp cheddar, and topped with cool chopped lettuce and tomatoes before being brought to the table. As always, smiles are free.
F201606037
Rib Steak Poutine
I don’t know anybody who doesn’t like poutine, even all the newfangled versions of late…It’s hard to go wrong when fries and gravy are involved. This version sticks pretty close to the classic, with just enough twists to make it interesting. Considering the juggling skills required to make poutine at home, the portions here are meant to satisfy as a meal.
