Recipe for Twice-Baked Chili Cheese Potatoes from Armstrong Cheese

Armstrong Cheese shared this irresistible recipe for Twice-Baked Chili Cheese Potatoes, created by Chef Dennis Prescott. Hearty, cheesy, and bursting with bold Tex-Mex flavour, this dish takes comfort food to the next level. Fluffy baked potatoes are mixed with sour cream and Tex-Mex cheese, baked until golden, then topped with a rich, smoky beef chili—making it the perfect centrepiece for cozy nights or game-day feasts.

Twice-Baked Chili Cheese Potatoes

Prep Time: 20 min
Total Time: 1h 15 min
Serving: 6

Ingredients:

For the chili

• 2 tbsp olive oil
• 1 large white onion, finely chopped
• 1/4 cup minced cilantro stems
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 1 ½ pounds ground beef
• 1 ½ tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
• 1 x 28-ounce can crushed tomatoes
• ½ cup beef stock
• 1 x 15-ounce can kidney beans, drained
• Sea salt and cracked black pepper

For the Potatoes2 tbsp olive oil

• 6 large russet potatoes
• 4 tbsp melted butter
• ½ cup sour cream
• ¼ cup heavy cream
• ⅓ cup minced green onion, plus more for serving
• ¾ cup Armstrong Tex Mex Shredded Cheese
• Sea salt and cracked black pepper
• 2 tbsp minced chives

For Serving

• Sour cream
• Armstrong Tex Mex Shredded Cheese
• Lime wedges
• Cilantro
• Sliced jalapeno

Directions:

1. Preheat the oven to 425 °F and line a baking sheet with parchment paper.
2. Next, prepare the chili. In a large pot, heat the olive oil over medium heat until shimmering. Add the onion and cilantro stems, season with a pinch of salt, and cook until softened, about 6 – 8 minutes. Add the garlic and tomato paste, and cook for 2 minutes. Add the beef and cook, breaking apart with a spoon until no longer pink, about 7 – 8 minutes. Add the spices and generously season with salt and pepper, then add the tomatoes, stock, and beans.
3. Bring to a simmer then cook until the chili is thickened and reduced, about 35 – 40 minutes, stirring to be sure the chili doesn’t catch on the bottom of the pot.
4. While the chili is cooking, make the potatoes. Poke each potato several times with a fork, then place on the sheet pan. Drizzle with olive oil, season with salt, then bake until the potatoes are fork tender, about 45 minutes to 1 hour. Let cool for several minutes until workable.
5. Cut along the long side of each potato about ¼-inch thick, then scoop out the potato flesh leaving only the potato skins, and transfer to a bowl. Add butter, sour cream, heavy cream, green onion, and Armstrong Tex Mex Shredded Cheese, then season with salt and pepper, and mix well.
6. Spoon the filling back into each potato skin, then transfer to the oven and bake a second time for 20 minutes, until golden and bubbling. Remove and let cool for several minutes before serving.
7. Serve your twice baked potatoes and chili with extra sour cream, Armstrong Tex Mex Cheese, green onion, cilantro, jalapeño, and lime. Delicious!