Chili Loaded Baked Potatoes - Ontario Beef
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Chili loaded Sweet Potatoes

Chili Loaded Baked Potatoes

  • Yield: 6 1x


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 oz (227 g) fresh crimini mushrooms
1 small onion, chopped
½ lb (225 g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp (30 mL) Adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
½ cup (125 mL) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro


Preheat oven to 400°F/240°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.

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

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.

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.


Substitute your favourite gluten-free seasonings for a gluten-friendly option!