Mushroom Chili Loaded Baked Potato

Baked Potatoes are an American classic. Traditional toppings will never steer you wrong, but when you're looking to try something new, Fareway's Mushroom Chili Loaded Baked Potato is the way to go.



  • 6 large russet potatoes
  • 8 ounces fresh mushrooms
  • 1 small onion, finely chopped
  • 1/2 pound lean ground beef
  • 2 garlic cloves, minced
  • 1 package taco seasoning
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheddar cheese
  • 1/4 cup cilantro
Mushroom Chili Loaded Baked Potato
Total Time: 1 hour


Servings: 6 servings

408 calories; 10.7 g fat; 5.6 g saturated fat; 44.3 mg cholesterol; 792.3 mg sodium; 57 g carbohydrate; 6.5 g fiber; 5.7 g sugar; 20.8 g protein


Preheat oven to 400°F. Pierce potatoes several times with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, taco seasoning, and tomatoes. Simmer 15-20 minutes.
Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn, cheddar cheese and chopped cilantro. 
Serve with a side of salsa, sour cream and guacamole, if desired.