Loaded Beef Chili Baked Potato Bar
with Tortilla Chips, Broccoli, Cheddar, Tomato, Sour Cream & Scallions
It can feel impossible to find one option to satisfy everyone at dinnertime. Enter: our chef-curated “perfect plates.” We’ll send everything you need to transform your table into a deluxe baked potato bar, starring beef chili, roasted broccoli, and a legendary lineup of our favorite toppings—juicy tomato, tangy sour cream, zesty scallions, and crunchy blue corn tortilla chips. Or switch it up and order extras to make loaded sweet potatoes or loaded mac ‘n’ cheese. And just like that, you’re a mealtime superhero, wizard, or champion—you choose!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Russet Potato
1 unit
Tomato
12 ounce
Broccoli
2 unit
Scallions
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1 unit
Beef Stock Concentrate
1 unit
Tomato Paste
½ cup
Cheddar Cheese
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Using a fork, prick potatoes all over. Wrap each potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until potatoes are slightly softened, 7-8 minutes (14-16 minutes for 4 servings).
• Meanwhile, dice tomato into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Place tomato in a small bowl; lightly season with salt. Set aside until ready to serve. • Crush tortilla chips in bag.
• Carefully cut a lengthwise slit into each microwaved potato, stopping about three-quarters of the way through. TIP: Make sure potatoes are still in one piece so you can easily wrap with foil before roasting. • Place each potato in the center of a piece of foil; drizzle with 1 tsp oil and season with salt and pepper. Wrap with foil and place on a baking sheet. • Roast on top rack until fork-tender, 20-22 minutes (22-25 minutes for 4 servings).
• Meanwhile, on a second baking sheet, toss broccoli with a drizzle of oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes.
• While veggies roast, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add beef* and scallion whites; season with salt and pepper. • Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: Carefully drain any excess grease from pot.
• Add Southwest Spice Blend, stock concentrate, and tomato paste to pot with beef. Cook, stirring, until fragrant, 30 seconds. • Stir in ½ cup water (1 cup for 4 servings). Reduce heat to medium. Cook, stirring occasionally, until most of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to taste. Remove from heat; cover to keep warm.
• Carefully remove potatoes from foil. Halve lengthwise; fluff insides with a fork. Top each with 1 TBSP butter and sprinkle with salt. • Serve potatoes, chili, broccoli, cheddar, tomato, crushed tortilla chips, sour cream, and scallion greens family style.
Ground Beef is fully cooked when internal temperature reaches 160°.
