Chili Cheese Loaded Potatoes (Printable Version)

Crispy potatoes topped with chili beef and cheddar sauce, finished with a cool sour cream-chive garnish.

# What You'll Need:

→ Potatoes

01 - 2 lbs baby potatoes
02 - 3 tablespoons oil of choice
03 - Salt to taste
04 - Pepper to taste
05 - ¼ teaspoon chili flakes
06 - 2 teaspoons paprika powder
07 - 2 teaspoons garlic powder

→ Meat Sauce

08 - 1 onion, diced
09 - 1 red bell pepper, diced
10 - 2 lbs ground beef
11 - 2 tablespoons tomato paste
12 - Salt to taste
13 - Pepper to taste
14 - 1 teaspoon paprika powder
15 - 1 teaspoon garlic powder
16 - 1 teaspoon oregano
17 - 1 cup tomato sauce
18 - 1 teaspoon sugar

→ Cheese Sauce

19 - ¼ cup milk
20 - 1 cup grated Cheddar cheese
21 - ¼ cup hot sauce, e.g., Frank's

→ Toppings

22 - Sour cream
23 - Chives, chopped

# Steps to Follow:

01 - Preheat the oven to 400°F (200°C). Wash and dry the baby potatoes, then cut them into halves or quarters depending on size. Toss the potatoes in a bowl with oil, salt, pepper, chili flakes, paprika, and garlic powder. Spread them on a baking sheet lined with parchment or aluminum foil. Bake for 30 minutes or until golden brown and crispy.
02 - While the potatoes are baking, heat a pan over medium-high heat and add oil. Sauté the diced onion and red bell pepper until softened. Add the ground beef and cook until browned and cooked through. Stir in the tomato paste and combine well. Add paprika, garlic powder, oregano, salt, and pepper. Stir and let it simmer for 10 minutes, then mix in the tomato sauce and sugar. Simmer for an additional 5 minutes.
03 - In a saucepan over low to medium heat, warm the milk. Gradually add the grated Cheddar cheese while stirring constantly until the cheese is melted and the sauce is smooth. Stir in the hot sauce and let it thicken for 5 minutes on low heat.
04 - Place the roasted potatoes on a serving platter or baking dish. Spoon the meat sauce on top, spreading it evenly over the potatoes. Pour the cheese sauce over the meat sauce, ensuring full coverage. Garnish with sour cream and chopped chives. Serve immediately or store for meal prep.