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.
I first made loaded baked potatoes with chili and cheese when searching for a simple weeknight dinner that everyone in my family could enjoy. With some leftover chili, it came together quickly and let everyone add their favorite toppings.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 2 tbsp
- Sea salt: 1 tsp
- Chili: 2 cups prepared chili (meat or vegetarian)
- Black beans: 1 cup canned black beans, 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
- Prep the potatoes:
- Preheat 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 oven rack. Bake for 50 to 60 minutes until skins are crisp and flesh is tender.
- Heat the chili and beans:
- While potatoes bake, heat chili and black beans in a saucepan over medium heat until hot, stirring occasionally.
- Split potatoes:
- Remove potatoes from oven and let cool slightly. Slice each potato lengthwise, gently fluff insides with a fork.
- Top with chili and cheese:
- Spoon chili and bean mixture evenly over each potato. Top with shredded cheese and allow to melt.
- Add final toppings:
- Add sour cream, green onions, diced tomatoes, jalapeño slices as desired. Season with salt and pepper.
- Serve:
- Serve hot with extra toppings on the side if desired.
Save to Pinterest This dish brings back memories of cold evenings spent gathered at the kitchen table. Everyone loved piling on their favorite toppings and helping make the meal together.
Required Tools
Oven, baking sheet (optional), saucepan, knife, fork
Allergen Information
Contains dairy from cheese and sour cream. Gluten-free if using gluten-free chili and toppings. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 480, Total Fat 17 g, Carbohydrates 62 g, Protein 18 g
Save to Pinterest Loaded baked potatoes with chili and cheese are easy to make and fun to customize. Make them for a satisfying weeknight dinner everyone will love.
Questions & Answers
- → How do I ensure potatoes bake evenly?
Prick potatoes with a fork and bake directly on the oven rack at 425°F for 50-60 minutes to achieve crisp skin and fluffy interior.
- → Can I use vegetarian chili for this dish?
Yes, vegetarian chili works well and can be combined with the beans for a flavorful topping.
- → What toppings pair best with the loaded potatoes?
Sour cream, green onions, diced tomatoes, and jalapeño slices add freshness and heat that complement melted cheddar cheese.
- → Is it possible to make this dish vegan?
Use vegan cheese and plant-based sour cream to accommodate a vegan diet without sacrificing taste.
- → How should leftovers be stored?
Keep chili and beans refrigerated separately and reheat before spooning over leftover baked potatoes.