Chili Beef Stuffed Russets Over Pepper Corn Slaw

This is my Mom’s new favorite dinner

INGREDIENTS:

2 medium russet potatoes

2 T good olive oil

2 1/4 t kosher salt, divided

4 T salted butter

¼ t black pepper

1 lb 85% ground beef, high quality

1/2  envelope chili mix

2 large cloves garlic, finely chopped

1 ¾ C finely sliced white cabbage

4 ounce can of sweet corn, drained

½ orange pepper, diced

¼ C finely diced red onion

¼ C or more of good Ranch dressing for slaw

2 T finely chopped flat leaf Italian parsley + a few more leaves for garnish

Sour cream to garnish

METHOD:

• Preheat the oven to 350 degrees F. Rub the olive oil on the two potatoes, then rub generously with 2 T kosher salt. Place in preheated oven on middle rack and cook for 1 hour 15 minutes.
• While potato is cooking combine the cabbage, pepper, corn, onion, and parsley. Toss with the Ranch dressing until desired wetness. Add the black pepper. Set aside.
• Bring a small saucepan to high heat. Add the hamburger and using a spoon break it up well. When almost browned add the chopped garlic and sauté until the garlic is fragrant, about 1 minute or so. Then add the chili mix from the envelope. Stir well and cook until meat is all done.
• To plate, put a quarter of the portion of the slaw on a plate. Then cut the potatoes in half lengthwise, make small slits in the surface and place 1 T butter on top and spread to melt. Place a half atop the slow. Cover with meat, dividing the amount to all four of the potatoes. Garnish with a squirt of sour cream and a leaf of the parsley. You can add a little kosher salt and cracked black pepper on top to finish if you like.