Gefüllte Chili-Cheese-Kartoffeln
Ingredients for 4 servings:
- Base: 3–4 large, starchy baking potatoes
- 400 g ground beef
- 1 small onion
- grated cheddar
-
The Winner Steaks It All – Classic Style (for the meat) - Chili Cheese Dip:
- 150 g sour cream (or crème fraîche)
-
1–2 tsp Chili Cheese fries seasoning - Topping: Fresh chives, chili threads
Preparation
- 1
Preparation
Wash the potatoes and bake them at 200°C (top/bottom heat) for about 50–60 minutes in the oven or indirectly on the grill until they are tender.
- 2
The savory ground beef
Sear the diced onion and ground meat over high heat. Generously season with "The Winner Steaks It All". Once the meat is nicely browned, stir in 2 tablespoons of Classic Smokey BBQ Sauce as needed to create a juicy, smoky filling.
- 3
The Signature Chili Cheese Dip
Stir the sour cream together with the Chili Cheese fries seasoning. Let the dip sit for a short while to allow the flavors to develop. This gives the dip a savory cheese note and a mild kick of heat.
- 4
Stuff & Bake
Slice the cooked potatoes lengthwise and gently press them open. Fill them with the ground meat, generously sprinkle everything with cheddar, and let the cheese melt briefly in the hot oven or on the grill.
- 5
The finishing touch
Add a generous dollop of chili cheese dip to the hot potatoes. Top it all off with plenty of freshly chopped chives and the red chili threads for the perfect finishing touch.
