Pin 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.
I often make these loaded baked potatoes when I want a satisfying dinner without a lot of effort. The layers of flavors mean everyone can build their own, adding the toppings they like best.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive Oil: 2 tbsp
- Sea Salt: 1 tsp
- Chili: 2 cups prepared chili (meat or vegetarian)
- Black Beans: 1 cup canned black beans, drained and rinsed
- Cheddar Cheese: 1 cup shredded
- 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
- Prep Oven and 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 to 60 minutes, or until skins are crisp and flesh is tender.
- Warm Chili and Beans:
- While the potatoes are baking, heat the chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Prepare Potatoes:
- Remove potatoes from the oven. Let cool slightly, then slice each potato 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, diced tomatoes, and jalapeño slices as desired. Season with salt and pepper.
- Serve:
- Serve hot, with additional toppings on the side if desired.
Pin It On busy school nights, this recipe brings everyone to the table with smiles, and I love seeing the kids decorate their potatoes with their favorite toppings.
Required Tools
Oven, optional baking sheet, saucepan, knife, and fork help make preparation simple and cleanup a breeze.
Allergen Information
Dishes contain dairy, but are gluten-free if you choose gluten-free chili and toppings. Always check labels for allergens and cross-contact risks.
Nutritional Information
Each serving has about 480 calories, 17 g fat, 62 g carbohydrates, and 18 g protein, making it a balanced, filling entrée.
Pin It Loaded baked potatoes with chili and cheese are always a hit, especially when everyone personalizes their own. Enjoy this comforting meal any night of the week!
Recipe Questions & Answers
- → How do I ensure potatoes bake evenly?
Prick the potatoes several times with a fork and bake directly on the oven rack for crisp skins and fluffy interiors.
- → Can I prepare this with a vegetarian chili?
Yes, using vegetarian chili with beans keeps the dish hearty and suitable for vegetarian diets.
- → What toppings complement this dish well?
Cheddar cheese, sour cream, green onions, diced tomatoes, and jalapeño slices add layers of flavor and texture.
- → Is this meal suitable for gluten-free diets?
Yes, provided the chili and toppings are gluten-free, this meal fits gluten-sensitive requirements.
- → How can I make a vegan version?
Substitute vegan cheese and plant-based sour cream to keep the dish fully plant-based without sacrificing flavor.
- → Can leftovers be stored and reheated?
Leftover chili can be refrigerated and reheated; reassemble potatoes fresh for best texture.