My favorite thing about Halloween is its playful nature. Be it scary or sweet, it is a night for transformation, acting and lots and lots of great food and scary movies. I know after a night out grabbing treats and meeting and greeting neighbors in costume, I want to come home to a hearty meal. Stuffing myself to the gills with tasty food while binge watching horror flicks is what I’m all about.
And there is nothing more comforting than chili and potatoes. For Sunday Supper this week, the theme was Halloween food and potatoes. The Idaho® Potato Commission asked some of us to create some fun Halloween-themed goodies and it really gave everyone a chance to break out the creativity. I brainstormed for a while and eventually landed on the idea of chili stuffed potato mummies. But I couldn’t use regular classic chili. Something like a Halloween-themed potato needs a sassy, exciting chili. A spicy, cheesy chili. I couldn’t get the idea of a loaded baked potato out of my head.
And so jalapeno chili stuffed Idaho® potato mummies were born. This chili is everything. It’s warm and hearty, spicy and sassy, cheesy and gooey. When you combined it with the delicious fluffy baked potatoes, it is like a comfort food meal dreams are made of. The kind of meal you want to come home to after a long night of scares. And the plus is you can make all of the components – the potatoes and the chili – in advance and just assemble when you get home. A few strips of Colby jack cheese and some jalapenos make for the mummy skin and eyes. And the bacon serves a great dual purpose – it gives flavor, of course but also makes the mummies look aged and creepy. Halloween plus Idaho® potatoes plus spicy chili? We’re all in.
Head over and check out the Idaho® Potato Commission! You can check out their website, Facebook, Twitter, Pinterest or Instagram for some great dishes and fun ideas. And be sure to visit the rest of our Sunday Supper eats!
This post is sponsored by the Idaho Potato Commission. All opinions are my own.
Jalapeño popper chili recipe from Prevention RD.
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 4 jalapeno peppers, diced
- 3 garlic cloves, minced
- 2 breasts of chicken, cubed
- 2 tsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. paprika
- 1 15-ounce can diced tomatoes with green chiles
- 1 1/2 cups chicken broth
- 2 cups frozen corn
- 6 ounces cream cheese, sliced into chunks
- 1/4 cup colby jack cheese plus additional strips for potatoes
- 3 slices bacon, cooked
- 4 Idaho potatoes
- Heat oven to 400 degrees. Wash and dry potatoes then wrap in foil. Place in the oven and bake for 40 minutes until softened.
- Heat oil over medium high in a large pot. Add onion, red pepper, jalapeno pepper and garlic and saute until onion is translucent, about 7 minutes.
- Push the veggies to the side and add the chicken. Cook until chicken is no longer pink, then sprinkle in chili powder, cumin and paprika.
- Stir in the tomatoes, chicken broth and corn. Bring to a simmer and cook for 30 minutes. Add in cream cheese and cheese and stir until melted thoroughly.
- Crumble in bacon.
- Take the potatoes and slice them in half. Use a spoon to scoop out the center.
- Fill the center with chili. Place cheese strips in a cross-section pattern on top of the chili.
- Broil for 2 minutes until cheese begins to melt.
- Top with two jalapeños for eyes and crumble bacon on top.
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