Fluffy baked potatoes topped with chili, beans, melted cheese, and fresh garnishes for a comforting dish.
# Components:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili & Beans
04 - 2 cups prepared chili (meat or vegetarian)
05 - 1 cup canned black beans, drained and rinsed
→ Toppings
06 - 1 cup shredded cheddar cheese
07 - 1/2 cup sour cream
08 - 1/4 cup chopped green onions
09 - 1/4 cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and freshly ground black pepper, to taste
# Method:
01 - Set the oven temperature to 425 degrees Fahrenheit.
02 - Pierce each potato several times with a fork, rub them with olive oil, and sprinkle with sea salt.
03 - Place potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and flesh is tender.
04 - While potatoes bake, warm the chili and black beans in a saucepan over medium heat, stirring occasionally.
05 - Remove potatoes from the oven; let cool slightly. Slice each lengthwise and gently fluff the interior with a fork.
06 - Spoon the chili and bean mixture evenly over each potato. Top with shredded cheddar cheese and let it melt.
07 - Add sour cream, chopped green onions, diced tomatoes, and jalapeño slices as desired. Season with salt and pepper.
08 - Serve immediately with additional toppings available on the side.
