Totally Loaded Pork Chili-Topped Spuds

Easiest-Ever Pork Tenderloin


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
1/2 lb lean ground pork
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

1. 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.

2. 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.

3. 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.

1. 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.

2. 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.

3. Spoon 1/4 cup of the mixture over top of warm potatoes. Top with assorted toppings however you wish.

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