Chili Cheese Hasselback Potatoes

Loads of chili and cheese are literally stuffed into every bite of these perfectly baked Hasselback potatoes.


  • Chili:
  • 1 tablespoon canola or vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 (14-ounce) cans diced tomatoes
  • 1 cup beef stock
  • 1 (14-ounce) can kidney beans
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Potatoes:
  • 4 russet potatoes
  • 1/4 cup butter, melted
  • Cheddar cheese, sliced
  • 1 teaspoon salt
  • Toppings:
  • 1 cup sour cream
  • 1/2 red onion, diced
  • 1/4 cup cilantro, minced


  1. Heat canola oil in a large pot over medium heat. Add onion, bell pepper and garlic, and cook 3 to 4 minutes until soft. Add ground beef and cook until browned, breaking it up into small pieces with a spoon. Add tomatoes, stock, beans, chili powder, cumin, salt and pepper. Stir to combine. Reduce to a low simmer, and cook 30 minutes uncovered until thickened.
  2. Preheat oven 375 degrees.
  3. Place a potato between the handles of 2 wooden spoons. Slice the potatoes into thin slices, leaving 1/4 inch at the bottom unsliced. Brush with butter and bake 1 hour. Cut half of the cheese slices into fourths to make small squares.
  4. Remove from oven, add small cheddar cheese slices between all of the potato slices. Top each potato with chili and a full slice of cheese. Return to oven and bake additional 10 minutes. Remove from oven, and top with sour cream, red onion and cilantro.