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Playing How To Make 5-Spice Chili-Topped Baked Potato Skins | #StayHome With Rachael

Rach makes a quick and easy chili using ground beef or plant-based meat to fill baked potato skins that are then topped with classic chili fixins'. 

"I make these with a 50 Spice Blend that I created for 50 Cent (aka Curtis Jackson)," Rach says. "These five spices here make a really good blend too—you'll be really happy with this feel good comfort food classic reinvented for a healthier generation and time."

When you scoop out the potatoes to make these baked skins, Rach recommends reserving the flesh for mashed potatoes to serve in another meal. Try mashing with some yogurt or sour cream, horseradish and chives.

Ingredients

  • 4 to 6 large russet potatoes, scrubbed clean and pricked with tines of a fork 4-5 times across length of potato
  • Non-aerosol olive oil or canola oil cooking spray
  • Salt and pepper
For the Five-Spice Blend:
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin (⅔ palmful)
  • 2 teaspoons ground coriander (⅔ palmful)
  • 2 teaspoons smoked paprika or pimenton (⅔ palmful)
  • 1 teaspoon dried oregano
For the potato filling:
  • Non-aerosol olive oil or canola oil cooking spray
  • 1 pound lean ground sirloin or plant-based meat substitute (Rach's go-to is Impossible)
  • 1 small onion, finely chopped
  • 1 jalapeño or fresno chile (seeds and ribs removed), finely chopped
  • Salt and pepper
  • 3 large cloves garlic
  • About ¾ cup beef stock (if using sirloin) or vegetable stock or water (if making vegetarian)
  • One 14-ounce can fire-roasted crushed tomatoes
For toppings:
  • 2 cups shredded easy-melting cheese, such as Pepper Jack and cheddar or vegan cheese
  • Pickled jalapeño rings, for garnish
  • Chopped cilantro, for garnish
  • Scallions, thinly sliced on the bias, for garnish

Yield

Serves: Makes 8 to 10 large skins

Preparation

Preheat oven to 400˚F.

Place potatoes directly on an oven rack and bake for about 45 minutes, or until tender and just cooked through. Remove from oven, let cool to handle, halve lengthwise through the middle. Using a spoon, scoop out the middle, leaving about a ⅓-inch border of potato.  

Lightly spray the skins on both sides with cooking spray and season with salt and pepper and roast on a baking sheet for about 20 minutes until crispy and lightly browned, turning the oven up to 450˚F to crisp them fast.

While the potatoes are cooking, heat a large nonstick skillet over medium-high heat with a little cooking spray. Brown and crumble sirloin or plant-based "meat". Add onions and jalapeño, then season with 5-spice blend, salt and pepper, stir, and grate in garlic. Add beef stock, vegetable stock or water and let it cook out. Add fire-roasted tomatoes and combine. Reduce heat to low and simmer to absorb. 

To assemble, fill the skins with chili and top with cheese, bake or broil to brown and melt cheese, and serve with your favorite toppings (Rach likes pickled jalapeños, chopped cilantro and thinly sliced scallions).