Save It A hearty, comforting dish featuring fluffy baked potatoes topped with savory chili, creamy beans, and melted cheese. Perfect for a quick meal or customizable family dinner.
This loaded baked potato was a lifesaver during our last chilly evening, turning leftover chili into a hearty family favorite everyone could personalize to their liking.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 2 tbsp
- Sea salt: 1 tsp
- Prepared chili: 2 cups (meat or vegetarian)
- Black beans: 1 cup canned, drained and rinsed
- Shredded cheddar cheese: 1 cup
- Sour cream: 1/2 cup
- Green onions: 1/4 cup chopped
- Tomatoes: 1/4 cup diced
- Jalapeño: 1 sliced (optional)
- Salt and pepper: To taste
Instructions
- Prepare potatoes:
- Preheat the oven to 425°F (220°C). Prick each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.
- Bake potatoes:
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until skins are crisp and flesh is tender.
- Warm chili and beans:
- While the potatoes bake, heat the chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Finish potatoes:
- Remove potatoes from oven. Let cool slightly, then slice each lengthwise and gently fluff the insides with a fork.
- Assemble:
- Spoon the chili and bean mixture evenly over each potato.
- Add toppings:
- Top with shredded cheese (allow to melt), then add sour cream, green onions, tomatoes, and jalapeño slices as desired. Season with salt and pepper.
- Serve:
- Serve hot, with additional toppings if desired.
Save It Our kids love picking their own toppings and making their potato creations, making dinner a fun and engaging family experience around the kitchen table.
Required Tools
Oven, baking sheet (optional), saucepan, knife, fork
Allergen Information
Contains dairy (cheese, sour cream). Gluten-free if gluten-free chili and toppings are used. Always check labels for cross-contamination concerns.
Nutritional Information
Per serving: 480 calories, 17 g total fat, 62 g carbohydrates, 18 g protein
Save It Loaded baked potatoes with chili and cheese make for a hearty main that's both fun and fulfilling. Serve hot and watch everyone dig in with smiles.
Common Questions About Recipes
- → What type of potatoes are best for this dish?
Large russet potatoes are ideal due to their fluffy interior and sturdy skins that crisp up nicely when baked.
- → Can I make this dish vegetarian or vegan?
Yes, using vegetarian chili and plant-based cheese and sour cream makes it fully vegan-friendly without sacrificing flavor.
- → How do I ensure the potatoes cook evenly?
Prick each potato with a fork, rub with olive oil and salt, then bake directly on the oven rack for about 50-60 minutes for even cooking.
- → What are some suggested toppings for variety?
Try avocado slices, crushed tortilla chips, hot sauce, or additional jalapeño for extra texture and flavor.
- → Is this dish gluten-free?
Yes, provided that the chili and all toppings used are gluten-free and the labels are checked carefully.