High Protein Baked Potato

With a lean ground meat chili topping.

1-2 servings
50 minutes
Ethan Chlebowski

Ingredients

Baked potato

  • Russet potatoes
    1
  • Neutral oil
    a drizzleto coat
  • Salt
    a sprinkle

Chili

  • 93/7 ground beef
    225 g1/2 lb
  • Black Beans
    60 g
  • Salt
    2 g1%
  • Paprika
    2 g
  • Chili Powder
    2 g
  • Cumin
    1 g
  • Granulated garlic
    1 g
  • Roma tomatoes, grated
    1
  • Water
    a splash

Remaining toppings

  • Low-fat sour cream
    60 g
  • Jalapeños, diced
  • Cilantro, chopped
  • Lime wedges

Method

Step 1: Cook the potato

Poke several holes all over the potato with a fork. it for 3 minutes to give it a head start.

Rub the potato with a little oil and salt, then transfer it to a 425°F (220°C) oven and for about 30 minutes, or until the skin is crisp and the center is tender.

Step 2: Brown the meat

Meanwhile, heat a skillet over medium-high heat. Add the ground beef and press it into the pan so it and develops some browning before breaking it into crumbles.

Season with the salt, crushed cumin and garlic, paprika, and chili powder.

Continue and mixing until the beef is browned. Meanwhile, grate the tomato into a bowl to create a quick puree.

Step 3: Simmer the chili

Stir the black beans into the browned beef.

Add the grated tomato and a splash of water.

for 2–3 minutes until the tomato cooks down and the mixture becomes thick, saucy, and chili-like. Taste and adjust seasoning as needed.

Step 4: Fill the potato & serve

Slice the baked potato open and fluff the interior with a fork. Season the inside with a little more salt and add a spoonful of sour cream.

Pile the chili filling over the top, then finish with another dollop of sour cream, diced jalapeño, fresh cilantro, and a squeeze of lime.

Serve immediately while warm.

“This recipe was part of my “$10 a day” challenge, where I limited myself to a small pantry. It's proof that simple ingredients can still make a filling, flavorful meal.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories804
67g
29g
62g

Show macros split into…

--

FAQ

Why microwave the potato first?

cooks the interior quickly, while the oven finishes the outside. You get fluffy potato flesh with crisp skin in much less time than from raw (a few minutes of microwaving can save half an hour in the oven).

Why grate the tomato instead of dicing it?

Grating separates the flesh from the skin and creates a puree that quickly forms a sauce without needing canned tomatoes or long .

Can I skip the black beans?

Yes. They're mainly there to stretch the beef and boost and fiber. The filling will still work with only seasoned ground beef, though it won't be quite as hearty.