The best quarter of the plate The best quarter of the plate

The best quarter of the plate

The Canada Food Guide was recently updated to a fantastic and simple premise: “Eat a variety of delicious, healthy...
The best quarter of the plate The best quarter of the plate

The best quarter of the plate

The Canada Food Guide was recently updated to a fantastic and simple premise: “Eat a variety of delicious, healthy...
Spring into Sunday supper Spring into Sunday supper

Spring into Sunday supper

This pork and balsamic mushroom wellington is the ideal dish to gather loved ones around the table to happily make...
Celebrate Year of the Pig with Pork Celebrate Year of the Pig with Pork

Celebrate Year of the Pig with Pork

2019 is Year of the Pig and what better way to celebrate Chinese New Year (Spring Festival) than by picking up some...
This year I resolve to eat more Ontario pork This year I resolve to eat more Ontario pork

This year I resolve to eat more Ontario pork

This year, I’m resolving to eat more Ontario pork. I’m going to get out of my comfort zone, really branch...
Christmas dinner on the grill Christmas dinner on the grill

Christmas dinner on the grill

When holiday entertaining, something occurs… my kitchen and oven magically shrink! So years ago, I learned...
Shanghai Express Dumplings Shanghai Express Dumplings

Shanghai Express Dumplings

Holiday Pork Pie Holiday Pork Pie

Holiday Pork Pie

This delicious savoury pie is adapted from Martin Picard’s excellent Tourtière du Shack. 
Mini Pork & Apple Turnovers for the Holidays Mini Pork & Apple Turnovers for the Holidays

Mini Pork & Apple Turnovers for the Holidays

If you’re looking for a delightfully flavourful appetizer that’s sure to please, try these Mini Pork &...
Pork souvlaki... Greece's Friday night dinner Pork souvlaki... Greece's Friday night dinner

Pork souvlaki... Greece's Friday night dinner

While in North America we may order pizza on a Friday night, in Greece it’s souvlakia. 

Pairing pork...with wine and beer Pairing pork...with wine and beer

Pairing pork...with wine and beer

There is nothing as wonderful as enjoying a sizzling barbecue with a chilled well-matched drink, this adds to the beauty...
20-Minute Chili 20-Minute Chili

20-Minute Chili

Fairs and Farmers: A Perfect Pairing Fairs and Farmers: A Perfect Pairing

Fairs and Farmers: A Perfect Pairing

Fairs are more than midways and carnival games. They offer a great opportunity to see and sample the season’s...
Taiwanese Pork Belly Bao... and a craft beer... Taiwanese Pork Belly Bao... and a craft beer...

Taiwanese Pork Belly Bao... and a craft beer...

One of my favourite Taiwanese dishes is the gua bao. You may have seen versions of the “bao” at some of your...
Over-cookers Anonymous Over-cookers Anonymous

Over-cookers Anonymous

A pork over-cooker shares her story of redemption.
Grilled pork charcuterie board... perfect for... Grilled pork charcuterie board... perfect for...

Grilled pork charcuterie board... perfect for...

A fun way to keep your event casual is a grilled pork charcuterie board. Your guests can fill their plate with finger...
Salade Lyonnaise… for a fresh French lunch Salade Lyonnaise… for a fresh French lunch

Salade Lyonnaise… for a fresh French lunch

This warm entrée salad made with frisée lettuce, pork lardons and a poached egg, served throughout bistros...
Mediterranean Red Wine Braised Pork Mediterranean Red Wine Braised Pork

Mediterranean Red Wine Braised Pork

Scalloped Eggs and Bacon Scalloped Eggs and Bacon

Scalloped Eggs and Bacon

Apple Cider and Mustard Pork Rib Roast Apple Cider and Mustard Pork Rib Roast

Apple Cider and Mustard Pork Rib Roast

Ontario Pork Blog

19 September 2016

Totally loaded pork chili-topped spuds... and comfort food simplicity

Donnna-Marie Pye

Totally loaded pork chili-topped spuds... and comfort food simplicity

Donna-Marie Pye

Donna-Marie Pye is a best-selling cookbook author who has been cookingand chatting about cookingfor many years. She and fellow culinary enthusiast Maria Burjoski own their own cooking school and share their passion for great food with others.

She holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is a member of the Ontario Home Economics Association and Ontario Home Economists In Business.


When thinking about comfort food, chili and potatoes are right up there. Totally Loaded Pork Chili-Topped Spuds satisfies on both levels and makes an ingenious weeknight meal, especially for those nights when everyone is on a different schedule.

Baked potatoes packed with any manner of fillings are a popular meal choice in my house. I mean, we are practically talking about mashed potatoes stuffed into a crispy little boat—really, how could that be a bad thing? This version skips the pre-packaged chili seasoning mix, but still has all the south-of-the-border flavour.

Once the meat is browned, it takes no time to add the beans and seasonings to make the chili. Then the fun is up to you! Pull out all your favourite toppers, from grated cheese to pickled jalapenos. Have everything ready to go so each person can create their own version. If everyone is coming and going at different times, the potatoes only need a quick reheat in the microwave—that way, each person can have an instant supper when they walk in the door.

The potatoes get two rounds in the oven, first to bake the insides until they are soft and pillowy, making them easy to scoop out and mash. The second round is to warm them and crisp the potato skin. Russet potatoes, sometimes labeled as baking potatoes, make the best choice. Their high starch, low moisture content translates into a wonderful, fluffy mash that can absorb a generous amount of enrichment, without getting gummy or heavy. Their rugged thick skin makes an ideal shell to hold the filling.

While this recipe serves four, it can easily double. The potatoes store up to five days in the refrigerator, so add on a few extra minutes in the oven or microwave to reheat and dinner is ready. They also make a great tote-along lunch—but pack your toppings separately and then dress them up however you wish.

Totally loaded pork chili-topped spuds


 

 

 


Yield: serves 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes to 1 hour, depending on cooking method

 

Ingredients:

  • 1/2 lb lean ground pork
  • 4 large baking potatoes (about 10 oz/300 g each)
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sour cream or Greek yogurt
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp chili powder
  • 2 tsp all purpose flour
  • 1 tsp dried oregano
  • 1/2 tsp dried cumin
  • Pinch cayenne
  • 1/2 cup beef or chicken stock
  • 1 cup black, pinto or red kidney beans, rinsed and drained
  • Suggested toppings: salsa, shredded lettuce, chopped tomato, shredded cheddar cheese, sour cream, pickled jalapenos, chopped cilantro 

Cooking Instructions:

Chili:

In a large non-stick skillet over medium-high heat, cook pork, breaking up with the back of a spoon, for 4 minutes or until no longer pink.
Reduce heat to medium. Add onion, garlic, chili powder, flour, oregano, cumin and cayenne pepper. Cook for 5 minutes, or until onions are softened, stirring often. Pour in stock, cook while stirring, until slightly thickened. Stir in beans, cook 2 minutes or until heated through.
Spoon 1/4 cup of the mixture over top of warm potatoes. Top with assorted toppings however you wish. 

Potatoes:

Scrub baking potatoes well and pierce skins with a fork in several places to allow steam to escape. Rub lightly with olive oil and sprinkle all over with salt and pepper. Place in a 400 F oven for 1 hour or until potatoes ‘give’ slightly when squeezed.
Cut warm potatoes in half lengthwise. Carefully scoop out each potato, leaving a 1/4-inch shell, being careful not to tear the skins; set shells aside.
In a bowl, mash potatoes with potato masher or fork. Beat in enough sour cream or yogurt until smooth; season with salt and pepper to taste. Spoon mixture back into potato shells; keep warm.

To Microwave Potatoes:

Using a fork, pierce the potatoes 4 or 5 times on each side to allow the steam to escape. Rub with olive oil and sprinkle with salt and pepper, as directed above. Arrange potatoes in a microwave-safe dish and cook at FULL power for 5 minutes. Using a fork, turn potatoes over. If cooking one potato, cook an additional 3 minutes. If cooking two or more potatoes, cook an additional 5 minutes.

Potatoes are done when they are tender when pierced with a skewer or fork. If you think they need a little more time, continue to microwave in 1-minute bursts as needed, until tender. Remove from microwave and allow them to rest, until cool enough to handle.

Another delicious option: Sloppy Joe Spuds

Increase pork to 1 lb and omit beans. Omit chicken stock and add 1 can (14 oz/398 mL) tomato sauce and cook 3 minutes longer or until sauce is slightly thickened.

Print

Leave a comment

This form collects your name, email, IP address and content so that we can keep track of the comments placed on the website. For more info check our Privacy Policy and Terms Of Use where you will get more info on where, how and why we store your data.
Add comment

Ontario Pork

About Us

Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

Connect With Us

Learn more about our industry and stay in touch via our news articles and other resources found on one of our audience specific websites, and follow us on our social channels.

Terms Of Use | Privacy Statement | Copyright © 2019 Ontario Pork. All rights reserved.
Login | | Website by WebmontonMedia