Baked russet potatoes topped with chili, black beans, cheddar, and fresh toppings for a comforting dinner.
# What You Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili & Beans
04 - 2 cups prepared chili (meat or vegetarian)
05 - 1 cup canned black beans, drained and rinsed
→ Toppings
06 - 1 cup shredded cheddar cheese
07 - ½ cup sour cream
08 - ¼ cup chopped green onions
09 - ¼ cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# Steps:
01 - Set the oven to 425°F and prepare for baking.
02 - Pierce each potato several times with a fork, rub with olive oil, and sprinkle with sea salt.
03 - Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and interiors tender.
04 - Warm chili and black beans together in a saucepan over medium heat, stirring occasionally until hot.
05 - Remove potatoes from oven, allow to cool slightly, then slice lengthwise and gently fluff the interiors with a fork.
06 - Spoon chili and bean mixture evenly over each potato’s fluffy interior.
07 - Sprinkle shredded cheddar cheese on top allowing it to melt, then add sour cream, green onions, diced tomatoes, and jalapeño slices as desired; season with salt and pepper.
08 - Serve immediately while hot, with optional additional toppings on the side.
