Save 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 these loaded baked potatoes when my kids wanted a fun way to eat chili. It quickly became a weeknight favorite because everyone can choose their own 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 the 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 the oven rack and bake for 50-60 minutes, until skins are crisp and flesh is tender.
- Heat chili and beans:
- While potatoes bake, heat chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Slice and fluff:
- Remove potatoes from oven. Let cool slightly, slice each lengthwise, and gently fluff insides with fork.
- Assemble:
- Spoon chili and bean mixture over each potato. Top with shredded cheese, then add sour cream, green onions, tomatoes, and jalapeño slices. Season with salt and pepper.
- Serve:
- Enjoy hot, with extra toppings on the side if desired.
Save This dish is a staple at our Sunday game nights. Everyone gets creative with their toppings, and it brings lots of laughs around our table.
Required Tools
Oven, baking sheet (optional), saucepan, knife, and fork are all you need to prepare these delicious loaded potatoes.
Allergen Information
Contains dairy. Gluten-free if using gluten-free chili and toppings. Always verify ingredient labels for dietary needs.
Nutritional Information
Each serving has approximately 480 calories, 17 g total fat, 62 g carbohydrates, and 18 g protein.
Save Loaded baked potatoes with chili and cheese make dinner easy and tasty. Enjoy all the hearty flavors in every bite!
Recipe FAQ Section
- → What type of potatoes work best?
Large russet potatoes are ideal for their fluffy texture and sturdy skins that crisp nicely when baked.
- → Can I prepare the chili and beans ahead of time?
Yes, chili and beans can be made in advance and gently reheated before serving to save time.
- → How do I get crispy potato skins?
Rub potatoes with olive oil and sea salt before baking directly on the oven rack at 425°F for about one hour.
- → What are good variations for toppings?
Try avocado slices, crushed tortilla chips, hot sauce, or jalapeño slices to enhance flavor and texture.
- → Is this suitable for gluten-free diets?
Yes, as long as the chili and toppings are gluten-free, this dish fits a gluten-free diet.
- → How can I make this dish vegan?
Substitute dairy cheese and sour cream with plant-based alternatives while keeping other ingredients the same.