A delightful twist on the classic baked potato, these loaded bean-stuffed potato boats are perfect for a hearty and flavorful meal.
Preheat your oven to 180°C/375°F.
Preheating ensures even cooking of the potatoes.
Wash the potatoes thoroughly and prick them several times with a fork.
Pricking the potatoes prevents them from bursting while baking.
Bake the potatoes on a baking sheet for 45-60 minutes until tender.
Check doneness by inserting a knife; it should slide in easily.
Let the potatoes cool slightly, then cut off the top and scoop out the flesh, leaving a sturdy shell.
Save the scooped-out potato flesh for the filling.
In a bowl, mix the scooped potato flesh with chili beans, chili powder, and salt. Mash until combined.
Adjust the seasoning to your taste.
Fill the potato shells with the bean mixture and top with shredded cheese.
Press the filling gently to pack it in.
Return the filled potatoes to the oven and bake for another 15 minutes until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Serve the potatoes warm with a dollop of sour cream on top.
Garnish with chopped chives or parsley for added freshness.
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