Stuffed Potatoes with Lentil Chili

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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4 russet potatoes (about 8 ounces each)

1 small red onion

1 poblano chile pepper

1 carrot

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 15-ounce can lentils, drained and rinsed

2 teaspoons chili powder

1 teaspoon ground cumin

1 tablespoon tomato paste

1 14.5-ounce can diced fire-roasted tomatoes

1 cup shredded cheddar cheese (about 4 ounces)


  1. Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
  2. Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
  4. Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.