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.
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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
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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.
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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.
