Save Fluffy baked potatoes topped with a hearty chili of beans, tomatoes, and warming spices create a budget-friendly, comforting main dish that satisfies any day.
I first made chili-style baked potatoes when searching for an easy, filling weeknight dinner that both kids and adults would enjoy. It quickly became a staple for us whenever we wanted something cozy and hearty without much fuss.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1, diced
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Smoked paprika: ½ teaspoon
- Dried oregano: ½ teaspoon
- Chopped tomatoes: 1 can (400 g/14 oz)
- Kidney beans: 1 can (400 g/14 oz), drained and rinsed
- Black beans: 1 can (400 g/14 oz), drained and rinsed
- Salt: ½ teaspoon, or to taste
- Black pepper: ¼ teaspoon
- Cayenne pepper (optional): Pinch, for heat
- Shredded cheddar cheese (optional): 60 g (½ cup)
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): Chopped
Instructions
- Prepare and bake potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork and rub with a little salt. Place directly on oven rack. Bake for 50 to 60 minutes until tender.
- Sauté chili vegetables:
- While potatoes bake, heat olive oil in saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Add spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Make chili:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne. Bring to simmer, cook uncovered 15-20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble baked potatoes:
- Split baked potatoes open and fluff insides with fork. Spoon chili over each potato.
- Finish and serve:
- Add desired toppings: cheese, sour cream, spring onions, cilantro. Serve hot.
Save We love gathering around the table and letting everyone pile their favorite toppings on warm, chili-smothered potatoes. It is always a hit with kids who like building their own dinner.
Required Tools
Oven, saucepan, wooden spoon, knife, and cutting board are all you need to create this comforting meal.
Allergen Information
Contains dairy if you use cheese or sour cream. Otherwise, the recipe is gluten-free and suitable for most diets but always check labels for additives.
Nutritional Information
Per serving (without toppings): Calories: 370, Total Fat: 5 g, Carbohydrates: 66 g, Protein: 14 g.
Save Try these chili-style baked potatoes for a cozy, flavorful dinner everyone can personalize. They are easy to make and perfect for sharing.
Cooking Questions
- → How do I make the potatoes fluffy inside?
Bake the potatoes thoroughly until tender when pierced with a fork and fluff the insides by gently breaking up the flesh with a fork before adding toppings.
- → Can I adjust the spice level of the chili?
Yes, reduce or omit the cayenne pepper to lower heat, or add extra chili powder for a spicier topping.
- → What beans work best in the chili topping?
Kidney and black beans provide a great texture and flavor, but pinto or cannellini beans can be used as alternatives.
- → Are there ways to make this dish vegan?
Simply skip the cheese and sour cream or replace them with plant-based alternatives for a vegan-friendly meal.
- → Can I add extra vegetables to the chili?
Yes, adding corn, zucchini, or carrots can enhance the texture and nutritional profile of the chili topping.