Save to Pinterest 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 with chili and cheese has become one of my favorite easy dinners. I love how each family member can add their own toppings and the rich chili makes every bite satisfying.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed, 2 tbsp olive oil, 1 tsp sea salt
- Chili & Beans: 2 cups prepared chili (meat or vegetarian), 1 cup canned black beans, drained and rinsed
- Toppings: 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/4 cup chopped green onions, 1/4 cup diced tomatoes, 1 jalapeño, sliced (optional), salt and pepper, to taste
Instructions
- Prep the 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:
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until skins are crisp and flesh is tender.
- Heat Chili and Beans:
- While 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.
Save to Pinterest I remember making these loaded potatoes on a chilly night for my family. Everyone piled their favorite toppings on and it became a new weeknight staple.
Required Tools
Oven, baking sheet (optional), saucepan, knife, fork
Allergen Information
Contains dairy (cheese, sour cream). Gluten-free if using gluten-free chili and toppings. Always check labels for allergens and cross-contact.
Nutritional Information (per serving)
Calories: 480, Total Fat: 17 g, Carbohydrates: 62 g, Protein: 18 g
Save to Pinterest This simple recipe brings big comfort with minimal effort. Serve immediately for the best texture and enjoy customizing every bite!
Ask About This Recipe
- → What type of potatoes works best for this dish?
Large russet potatoes are ideal due to their fluffy interior and sturdy skin that crisps well when baked.
- → Can I make this dish gluten-free?
Yes, ensure that the chili and all toppings used are gluten-free to maintain the dish’s gluten-free status.
- → How can I make this dish vegan-friendly?
Substitute cheddar cheese with vegan cheese alternatives and use plant-based sour cream to keep the dish fully vegan.
- → What are some suggested toppings to customize this dish?
Popular add-ons include avocado slices, crushed tortilla chips, hot sauce, or jalapeño slices for extra flavor and texture.
- → How long should I bake the potatoes?
Bake the potatoes at 425°F (220°C) for 50-60 minutes until the skins are crisp and the flesh is tender.