Chef notes
We are taking the comfort of a loaded baked potato and giving it a Texas flair. The chili is beef-forward and smoky, and I always add chocolate or cocoa powder because I love the depth it brings. They look impressive on a platter, but the ingredients and technique are very approachable for the home cook.
Technique tips: Reserve the flavorful fat rendered from the beef and chuck and use it to crisp the potatoes. Parcook the potatoes and let them steam-dry, then roast them cut-side down on a hot sheet pan so the exposed surface gets really crisp and golden.
Swap options: You can use all ground beef instead of the chuck and beef combination. Swap 1/2 ounce chocolate for 1½ tablespoons cocoa powder.
Special equipment: A rimmed baking sheet.
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