Quinoa Chili Stuffed Baked Potato

Quinoa Chili Stuffed Baked Potato

Detox Resolution Recipe
Series: Using whole grains, vegetables, lean meats and healthier fats in recipes
you may find taste really good!

In yesterday’s dinnerFeed I made one heck of a pot of  chili, satisfying palate and purse without much fuss. It also felt good buying  locally-produced organic, Eden canned beans, tomatoes and quinoa for the recipe. You could substitute any type of chili that suits your fancy to stuff the potatoes, but you may enjoy sampling the healthy benefits and texture quinoa  lends to a pot of chili.

Great garnishes for the stuffed potatoes could  include sour cream, grated cheddar, chopped scallions, chopped jalapeno’s or  cilantro.

This is the last “official” day of Richard’s and my detox January resolution program, so we enjoyed our potatoes with a dollop of strained yogurt. Most of our January recipes weren’t much of a digression from the way we generally eat; we’re aware sustainable weight-loss is a life-time journey; there is no quick-fix-dieting on this trip.

For us, it’s about eschewing processed foods and refined sugar. We also work on practicing moderation, following the Okinawan advice of pushing away the plate when we’re 80% full.

My son, however, expresses it best when he simply requests I make food from ingredients that “grow from the ground”.

Likewise, we don’t place taboos on special dishes we love. Food, for us, is a celebration expressing our passion for diversity, family and friends. I am fantasizing buttery Linguini Carbonara and buttermilk fried chicken very, very soon. (Note: For those curious, Richard lost 6 pounds! We’ll see if he can keep it off.)

Recipe: Quinoa Chili Stuffed Baked Potato


  • 4 large Idaho potatoes
  • Olive oil as needed
  • 2 cups prepared chili (yesterday’s dinnerFeed), heated


  1. Preheat oven to 400˚.
  2. Rub olive oil over potatoes and lightly sprinkle with kosher salt. Place on middle rack of oven and bake 30 minutes. Prick each potato with a fork and continue cooking until potatoes are tender, about 15 additional minutes.
  3. When potatoes are cool enough to handle but still warm, slice off 1/4 piece from the top of each potato and, with a melon baller or spoon, scoop flesh into a large bowl. Leave about 1/4-inch-thick shell on the potato “bowl” and fill with heated chili. Serve.

Active Time: 5 minutes

Bake Time: 45 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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