Chili Baked Potato

If you’re looking for a cozy, hearty dinner that warms both your stomach and your soul, then you’ve landed in the right place! Our Chili Baked Potato is a delightful combination of fluffy baked potatoes topped with rich, flavorful chili. It’s a family favorite at our house, perfect for busy weeknights or casual gatherings with friends. The best part? You can prep the chili ahead of time and customize the toppings to suit everyone’s tastes!

This recipe not only satisfies hunger but also brings people together. Whether you’re hosting game night or just need a comforting meal after a long day, this Chili Baked Potato will surely be a hit!

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal fuss, this dish comes together quickly, so you can spend more time enjoying it with loved ones.
• Family-friendly: Everyone loves a good baked potato loaded with delicious chili, making it an instant crowd-pleaser.
• Make-ahead convenience: Prepare the chili in advance and let it simmer all day in the slow cooker, giving you more time for other things.
• Customizable toppings: From cheese to green onions, everyone can personalize their loaded baked potato just the way they like it.

Ingredients You’ll Need

Gathering the right ingredients is key to making this dish shine! Luckily, these are all simple and wholesome ingredients that you might already have on hand. Let’s take a look at what you’ll need:

For the Chili

• 1 tablespoon extra virgin olive oil (or ghee)
• 1 tablespoon garlic (minced)
• 1 cup yellow onion (diced)
• 1 1/2 pounds ground beef
• 1/4 teaspoon ground black pepper
• 28 ounces canned whole tomatoes (don’t drain)
• 6 ounces canned tomato paste
• 15 ounces canned red kidney beans (drained and rinsed)
• 1 bay leaf
• 2 tablespoons chili powder (more if desired)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the Potatoes

• 4 russet potatoes
• Extra virgin olive oil
• Kosher salt

For Toppings

• 1 cup colby jack cheese (shredded)
• 4 tablespoons sour cream
• 2 tablespoons green onions (chopped)

Variations

One of the best things about this Chili Baked Potato is how flexible it is! Feel free to get creative with your ingredients based on what you have or your dietary preferences. Here are some fun variation ideas:

• Swap the protein: Try using ground turkey or chicken for a lighter option!
• Go vegetarian: Substitute meat with lentils or black beans for a delicious plant-based version.
• Add some heat: If you’re a spice lover, throw in some jalapeños or hot sauce into your chili mix!
• Switch up the cheese: Experiment with different cheeses like cheddar or pepper jack for varied flavors.

How to Make Chili Baked Potato

Step 1: Prep Chili

Start by heating a large cast iron skillet over medium-high heat. Add 1 tablespoon of extra virgin olive oil and swirl it around to coat the pan. Toss in the minced garlic and stir for about 10-20 seconds until fragrant. Next, add in your diced onions and let them cook down for about 2 minutes until they soften. Then it’s time for the star of the show—add your ground beef! Season it with salt and pepper as it cooks until there’s no pink left. Don’t forget to drain any excess grease!

Step 2: Slow Cooker

Now it’s time to transfer everything to your slow cooker! Add those cooked onions and beef along with the canned whole tomatoes (make sure to cut them into quarters), tomato paste, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt, and ground black pepper. Stir everything together nicely and set your slow cooker on low for about 6-8 hours. This slow cooking really lets all those flavors meld beautifully!

Step 3: Prep Potatoes

During that last hour of cooking time for your chili, preheat your oven to 350℉. Give those russet potatoes a good rinse under cold water—pat them dry afterward. Then pierce each potato 3-4 times with a fork so they can breathe while baking! To make them even tastier, rub each one with extra virgin olive oil and sprinkle generously with kosher salt.

Step 4: Bake

Place those seasoned potatoes directly on your oven’s wire rack. Bake them for about 60-75 minutes until they’re tender inside—this step is essential for achieving that perfect fluffy texture we love!

Step 5: Cool + Cut

Once they’re done baking, carefully remove them from the oven (they’ll be hot!). Let them cool slightly before using a sharp knife to cut lengthwise down each potato’s top—this creates an inviting opening for all those delicious toppings.

Step 6: Add Toppings

Scoop roughly half a cup of that hearty chili onto each potato—you want each bite to be packed with flavor! Next up is some shredded cheese; sprinkle enough on top so it can melt into that warm chili goodness. Finally, add on any of your favorite toppings like sour cream and chopped green onions.

Step 7: Serve

It’s finally time to dig in! Serve these beautiful Chili Baked Potatoes immediately while they’re warm and gooey. Enjoy every comforting bite!

Pro Tips for Making Chili Baked Potato

Elevate your Chili Baked Potato with these handy tips for a delicious and satisfying meal!

• Use Fresh Ingredients: Opt for fresh garlic and onions instead of pre-packaged versions. Fresh ingredients enhance the flavor profile and add a vibrant taste to your chili.
• Customize the Spice Level: Feel free to adjust the amount of chili powder based on your heat tolerance. Adding more can give it a nice kick, while reducing it will mellow out the spice for those who prefer a milder dish.
• Experiment with Toppings: Try different toppings like avocado slices or jalapeños for added flavor and texture. Variety keeps each bite interesting!
• Make Ahead for Convenience: Prepare the chili in advance and store it in the fridge. This allows the flavors to meld beautifully, making your Chili Baked Potato even tastier when you’re ready to serve.
• Use Different Types of Potatoes: While russet potatoes are classic, experimenting with sweet potatoes can give an unexpected sweetness that pairs wonderfully with chili!

How to Serve Chili Baked Potato

Serving your Chili Baked Potato is just as fun as making it! Here are some ideas to present this comforting dish in style.

Garnishes

• Chopped Fresh Cilantro: Add a sprinkle of fresh cilantro on top for a burst of color and freshness that complements the rich chili.
• Sliced Jalapeños: For those who enjoy a bit of heat, sliced jalapeños provide an exciting spicy kick that enhances every bite.

Side Dishes

• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and a lemon vinaigrette offers a refreshing contrast to the hearty baked potato.
• Cornbread Muffins: These slightly sweet muffins pair perfectly with chili and add a delightful texture to your meal.
• Steamed Broccoli: A side of bright green steamed broccoli provides color and nutrients, balancing out the richness of the potato and chili.
• Guacamole with Tortilla Chips: This creamy dip adds another layer of flavor while crispy tortilla chips offer a satisfying crunch alongside your baked potato.

Enjoy creating your own version of this comforting dish, perfect for any gathering or cozy night in!

Make Ahead and Storage

This Chili Baked Potato recipe is perfect for meal prep, allowing you to enjoy delicious, hearty meals throughout the week. You can make the chili in advance and store it separately from the baked potatoes, so you can easily reheat them whenever you’re craving comfort food!

Storing Leftovers

• Store any leftover chili in an airtight container in the refrigerator for up to 4 days.
• Keep baked potatoes wrapped in aluminum foil or placed in a sealed container; they are best consumed within 2-3 days.

Freezing

• To freeze the chili, let it cool completely before transferring to freezer-safe containers or bags. It can be stored for up to 3 months.
• For baked potatoes, wrap each one tightly in plastic wrap and then foil before placing them in the freezer. They can last about 1 month.

Reheating

• Reheat chili on the stovetop over medium heat until warmed through, or microwave in a bowl for 1-2 minutes, stirring halfway through.
• For baked potatoes, reheat in the oven at 350℉ for about 20 minutes or until heated through. Alternatively, you can microwave them for about 3-4 minutes.

FAQs

Here are some frequently asked questions about this delectable Chili Baked Potato recipe.

Can I use turkey instead of beef in my Chili Baked Potato?

Absolutely! Ground turkey is a great alternative that will still give you that delicious flavor while being a bit leaner.

How long does it take to cook Chili Baked Potato?

The total time for this Chili Baked Potato recipe is approximately 380 minutes, which includes both cooking and baking times.

Can I make Chili Baked Potatoes ahead of time?

Yes! You can prepare the chili ahead of time and store it separately from the baked potatoes for easy reheating later.

What toppings can I add to my Chili Baked Potato?

Get creative! Some popular toppings include shredded cheese, sour cream, chopped green onions, jalapeños, or even avocado slices.

Final Thoughts

I hope you find joy in making this comforting Chili Baked Potato recipe! It’s such a wonderful dish that brings warmth and satisfaction whether it’s a cozy night at home or a meal prep staple. Enjoy every bite and feel free to experiment with your favorite toppings. Happy cooking!

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Chili Baked Potato

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If you’re in search of a heartwarming meal that satisfies both your cravings and those of your family and friends, look no further than our Chili Baked Potato. This delightful dish features fluffy baked potatoes generously topped with a rich, savory chili made from lean ground beef and kidney beans, simmered to perfection with aromatic spices. Not only is this recipe a comforting favorite for busy weeknights, but it’s also an excellent option for casual gatherings or game nights. With the ability to prepare the chili ahead of time and personalize the toppings, this meal is as convenient as it is delicious. Get ready to enjoy a cozy dinner that’s sure to please everyone at the table!

• Author: Alex
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking, Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 cup yellow onion (diced)
• 1 ½ pounds ground beef
• 28 ounces canned whole tomatoes
• 15 ounces canned red kidney beans (drained and rinsed)
• 4 russet potatoes
• shredded cheese
• sour cream
• green onions

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Instructions

1. Heat olive oil in a skillet over medium-high heat. Add minced garlic and diced onions; cook until softened.
2. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease.
3. Transfer meat mixture to a slow cooker. Stir in canned tomatoes, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook on low for 6-8 hours.
4. One hour before serving, preheat oven to 350°F. Rinse and pierce potatoes; rub with olive oil and salt.
5. Bake potatoes directly on the oven rack for 60-75 minutes until tender.
6. Allow potatoes to cool slightly before slicing open lengthwise. Top with chili, cheese, sour cream, and green onions.

Nutrition

• Serving Size: 1 loaded baked potato (approximately 380g)
• Calories: 600
• Sugar: 5g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 80mg