Recipe by Bergy
Fireworks and bonfire potatoes - what a great combo. You can have any variety of toppings for the potatoes try traditional sour cream & chives etc etc Use you imagination go wild!
Top Review by French Tart
We went wild Bergy!! I made up a feta cheese, herb and bacon filling to go with these Bonfire Spuds, and they just HIT the spot after a busy day! I baked 8 potatoes, and we have some for tomorrow too.....I will try out your chilli topping next time and add to this review. Thanks for a comforting and warm supper dish.....you can NEVER go wrong with good old fashioned traditional fare like these baked spuds! Brilliant! FT:-)
- 8 medium potatoes, same size and shape, foil wrapped and 3/4 cooked
Chili Beef topping
- 453.59 g ground beef
- 14.79 ml chili powder (or less depending how spicy you want it 1 Dash of chili sauce (if you like it hot)
- 4.92 ml salt
- 2 (850.48 g) can chili con carne with beans (I prefer Nalleys)
- 473.18 ml cheddar cheese, grated
Directions See How It's Made
- Bake your potatoes until they are almost cooked.
- About 35 min at 375°F - you can do this ahead of time.
- ------Make the stuffing-------------.
- In a skillet fry the ground beef, crumbling it as you cook.
- Drain off all the fat.
- Stir in the chili powder, salt & chili sauce and continue cooking.
- When fully cooked, stir in the chili con carne.
- You can reheat just before you are serving.
- When you have the bonfire going, place the partially baked potatoes around the edge of the fire.
- Each child is responsible for their own potato (watch them closely so they don't burn).
- You can also have each potato on a metal hot dog stick so it is easier and safer for the children to turn the potatoes.
- When cooked, top with the chili & cheese and enjoy.