Chili cheeseback potatoes

Ingredients for 4 servings:

• 500 g minced meat, mixed
• oil
• Salt
• 3 cloves garlic
• 2 onions
• 1 bell pepper
• 12 m.-sized potatoes
• 2 cans tomatoes, chopped
• 1 can kidney beans
• 1 cup broth
• 3 tbsp spice mix for chili con carne*
• 400 g Cheddar cheese
• 1 cup sour cream

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

Oven dish

Score the potatoes fan-shaped at approximately 1 cm intervals, brush with oil, and season with salt. Then place in the oven at 190°C (convection oven) for approximately 60 minutes. Finely dice the onions and garlic, and finely chop the bell peppers. Sauté in a pan. Add the ground beef and brown everything. Add the tomatoes, kidney beans, and chili mix, and deglaze with the stock. Simmer over low heat. When the potatoes are done, insert small slices of Cheddar cheese into the scored potatoes, spread the chili over the potatoes, and cover with the remaining Cheddar cheese. Return the whole thing to the oven until the cheese has melted. Serve with sour cream. *https://www.chefkoch.de/rezepte/1631161270654425/Selbstgemachtes-Fix-fuer-Chili-con-Carne.html