Save 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 remember making loaded baked potatoes on a chilly night when everyone requested something warm and fun to eat. The sight of bubbling cheese and hearty chili always brings smiles.
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
- 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
- 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:
- Place potatoes directly on the oven rack and bake for 50 to 60 minutes, or until skins are crisp and flesh is tender.
- Prepare Chili & Beans:
- While the potatoes bake, heat the chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Assemble:
- Remove potatoes from the oven. Let cool slightly, then slice each potato lengthwise and gently fluff the insides with a fork.
- Top & Serve:
- Spoon the chili and bean mixture over each potato, 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 hot with additional toppings on the side if desired.
Pin it This recipe was a hit at our last family game night, where each person enjoyed creating their own potato masterpiece with favorite toppings.
Required Tools
Oven, baking sheet (optional), saucepan, knife, and fork are the only basics you'll need to get this dinner on the table.
Allergen Information
Contains dairy. Gluten-free if using gluten-free chili and toppings. Always check for cross-contamination and label advisories.
Nutritional Information
Each serving has 480 calories, 17 g total fat, 62 g carbohydrates, and 18 g protein. A hearty choice for busy evenings.
Pin it A warm loaded baked potato with chili turns any meal into a comfort classic. Make a big batch for a fun, customizable dinner everyone loves.
Frequently Asked Questions
- → How do I ensure potatoes are perfectly baked?
Scrub and prick potatoes, rub with olive oil and salt, then bake directly on the oven rack at 425°F for 50-60 minutes until the skin is crisp and the flesh is tender.
- → Can I substitute the chili for a vegetarian option?
Yes, using vegetarian chili maintains the dish's heartiness while keeping it meat-free, perfect for various dietary preferences.
- → What toppings complement this dish well?
Shredded cheddar, sour cream, green onions, diced tomatoes, and jalapeño slices add flavor and texture; avocado or crushed tortilla chips can also enhance it.
- → Is it possible to veganize the dish?
Replace cheese and sour cream with plant-based alternatives and choose vegan chili to create a fully vegan version.
- → How should leftovers be stored and reheated?
Store leftovers in airtight containers in the refrigerator. Reheat in the oven or microwave until warm, ensuring toppings remain fresh.