Fluffy baked potatoes topped with savory chili, beans, cheese, and fresh toppings for a satisfying meal.
# What You'll 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
# How to Make It:
01 - Set the oven temperature to 425°F.
02 - Pierce each potato several times with a fork. Rub the skins with olive oil and sprinkle evenly with sea salt.
03 - Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until the skins are crisp and the flesh is tender.
04 - While the potatoes bake, warm the chili and black beans together in a saucepan over medium heat, stirring occasionally until heated through.
05 - Remove the potatoes from the oven and let them cool slightly. Slice each lengthwise and gently fluff the interior with a fork.
06 - Spoon the heated chili and bean mixture evenly over each potato. Top with shredded cheddar cheese and allow it to melt.
07 - Add sour cream, chopped green onions, diced tomatoes, and sliced jalapeño as desired. Season with salt and pepper to taste.
08 - Serve immediately with optional extra toppings.
