Chilli Stuffed Baked Potatoes
 
Prep time
Cook time
Total time
 
Tell your potatoes to get stuffed! (egg-free, gluten-free, nut-free, wheat free, vegetarian; dairy-free and vegan with modifications)
Author:
Recipe type: Main
Ingredients
  • 4 large potatoes
  • 1 tbsp olive or grapeseed oil
  • ½ cup TVP
  • ⅓ cup water
  • 1 tsp stock powder
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • 1 rib celery, finely sliced
  • ½ green capsicum, diced
  • 6 Roma tomatoes (diced) or 1 can diced tomatoes
  • 1 tsp cumin
  • ½ tsp cayenne
  • ½ tsp ground oregano
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp chilli flakes
  • Greek yoghurt, to serve (see notes)
Instructions
  1. Preheat oven to 200C. Wash and brush potatoes under water. Rub with 1 tbsp of oil and poke all over with fork or skewer a few times. Bake for 1 hour..
  2. When potatoes have been baking for 45minutes, start to prepare filling. Combine TVP, boiling water and stock powder in small bowl. Allow to absorb liquid for 10minutes.
  3. Heat remaining tablespoon of oil in a saucepan on medium high heat, cook onion until translucent and then add garlic, TVP mixture, celery and capsicum. Cook, stirring frequently for 5 minutes until veggies cooked and TVP slightly browned.
  4. Add tomatoes and spices, cook for a further 5 minutes. Add a little water if mixture is too dry, cover with a lid and keep pan on low.
  5. At end of baking time, remove potatoes from oven and slice top off. Scoop out flesh, leaving shell intact. Mash potato flesh and add to saucepan chili mixture.
  6. Mix well and then scoop into potato shells, topping with big dollops of greek yoghurt. Serve with garden salad, Mexican style messy rice, or steamed corn on the cob with butter/oil and more spices.
Notes
Cooking times: I found my potatoes took about 1.5 hours the first time I baked them in one oven at 200C and 1 hour at our new house. Both ovens were the correct temperature (checked with oven thermometer). Goes to show ovens can vary widely in cooking capabilities! Always test your potatoes after the baking time by pressing them with tongs or your hand enclosed in an oven mitt. Cooked potatoes should have some 'give' to them while still feeling firm, indicating they are cooked and soft inside with a crispy shell. Vegan and dairy-free option: Replace Greek yoghurt with Tofutti sour cream, or suitable recipe
Recipe by @OmNomAlly at https://omnomally.com/2012/03/19/chilli-baked-potatoes/