Looking for a hearty, comforting dish that combines two classic favorites? These Loaded Chili Stuffed Baked Potatoes are the perfect fusion of creamy baked potatoes and rich, savory chili. They’re packed with bold flavors and loaded with toppings like shredded cheese, sour cream, and green onions, making them a crowd-pleaser for weeknight dinners or casual gatherings. Plus, it’s a great way to use up leftover chili or make a fresh pot for this ultimate comfort food combo. Customize the toppings to suit your taste, and enjoy a satisfying, well-rounded meal that’s as fun to eat as it is delicious!
Ingredients:
For the Potatoes:
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
For the Chili:
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney or black beans, drained and rinsed
- 1 cup beef or chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
Toppings:
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream or Greek yogurt
- 3 green onions, sliced
- 1 jalapeño, sliced (optional)
- Fresh cilantro, chopped (optional)
Instructions:
- Bake the Potatoes:
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, dry them, and prick each one several times with a fork. Rub them with olive oil and sprinkle with sea salt. Place the potatoes directly on the oven rack and bake for 50–60 minutes, or until tender when pierced with a fork. - Prepare the Chili:
While the potatoes bake, heat a large skillet or pot over medium heat. Add the ground beef or turkey and cook until browned, breaking it into small pieces. Drain any excess fat.
Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook for another minute.
Add the diced tomatoes, beans, broth, tomato paste, chili powder, cumin, paprika, salt, and pepper. Stir well and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20–25 minutes, stirring occasionally, until thickened. - Assemble the Potatoes:
Once the potatoes are done, remove them from the oven and let them cool slightly. Slice each potato lengthwise and fluff the insides with a fork. Spoon a generous portion of chili into each potato. - Add Toppings:
Top each chili-stuffed potato with shredded cheese, sour cream, green onions, and any additional toppings of your choice, such as jalapeños or cilantro. - Serve and Enjoy:
Serve immediately while hot. Pair with a crisp salad or cornbread for a complete meal.
These Loaded Chili Stuffed Baked Potatoes are easy to make and incredibly versatile—perfect for meal prep or feeding a hungry crowd. Enjoy!
