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YoAmma

Indian Fusion · Medium

Loaded Chili Crisp Potato Bowl

This Loaded Chili Crisp Potato Bowl takes everything you love about a loaded baked potato and turns it into a hearty, customizable meal.

Loaded Chili Crisp Potato Bowl
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Rating
4.8 (54)

This Loaded Chili Crisp Potato Bowl takes everything you love about a loaded baked potato and turns it into a hearty, customizable meal. Fluffy baked potatoes are stuffed with seasoned ground beef, melted cheese, sour cream, and plenty of Yo Amma Indian Chili Crisp for the ultimate comfort food bowl.

Ingredients

4

For the Potatoes

  • 4large russet potatoes
  • 1 tbspolive oil
  • 1 tspkosher salt

For the Beef

  • 1 lblean ground beef
  • 2 tbspYo Amma Indian Chili Crisp
  • 1 tspkosher salt

For the Toppings

  • 1 cupshredded cheddar cheese
  • ½ cupsour cream
  • 2green onions, sliced
  • 2 tbspYo Amma Indian Chili Crisp
  • Freshly cracked black pepper

Instructions

  1. 1

    Preheat the oven to 425°F. Rub the potatoes with olive oil and salt. Place directly on the oven rack and bake for 45–60 minutes, or until fork tender.

  2. 2

    While the potatoes bake, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns. Once cooked through, stir in the Yo Amma Indian Chili Crisp and salt. Cook for another minute and remove from the heat.

  3. 3

    Slice each potato open lengthwise. Use a fork to fluff the inside. Top with shredded cheddar cheese so it melts into the hot potato. Add a generous scoop of the chili crisp beef.

  4. 4

    Top with sour cream, green onions, black pepper, and an extra spoonful of Yo Amma Indian Chili Crisp.

  5. 5

    Serve immediately while the potatoes are hot and the cheese is melted.

Pro Tips

  • After opening the baked potato, mix a little of the cheese directly into the fluffy potato before adding the toppings. This creates a creamy, cheesy base that feels more like a loaded bowl than a traditional baked potato. For extra texture, broil the assembled potato bowls for 2–3 minutes before adding the sour cream and chili crisp.
  • Think of this as a rice bowl where the rice has been replaced with a perfectly baked potato. The fluffy potato soaks up all the savory flavor from the chili crisp beef, while the cheese and sour cream balance the warmth of the spices. It's simple comfort food with a bold Yo Amma twist.

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