Save to Pinterest 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 loaded baked potatoes with chili and cheese for a casual family get-together. Everyone loved piling on their favorite toppings and it quickly became a requested comfort meal in our home.
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Ingredients
- Russet Potatoes: 4 large, scrubbed
- Olive Oil: 2 tbsp
- Sea Salt: 1 tsp
- Prepared Chili: 2 cups, meat or vegetarian
- Black Beans: 1 cup canned, 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
- Prepare Oven:
- Preheat the oven to 425°F (220°C).
- Prepare Potatoes:
- Prick each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.
- Bake Potatoes:
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until skins are crisp and flesh is tender.
- Heat Chili and Beans:
- While the potatoes are baking, heat the chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Slice and Fluff Potatoes:
- Remove potatoes from the oven. Let cool slightly, then slice each potato lengthwise and gently fluff the insides with a fork.
- Add Chili and Beans:
- Spoon the chili and bean mixture evenly over each potato.
- Add Toppings:
- Top with shredded cheese (allow to melt), then add sour cream, green onions, diced tomatoes, and jalapeño slices as desired. Season with salt and pepper.
- Serve:
- Serve hot, with additional toppings on the side if desired.
Save to Pinterest Sharing loaded baked potatoes is a favorite comfort meal in our family. It's always fun watching everyone assemble their own perfect creation at the table.
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Allergen Information
Contains dairy from cheese and sour cream. Ensure chili and cheese are gluten-free if needed, and check labels to avoid cross-contamination.
Required Tools
Oven, saucepan, knife, fork, and optionally a baking sheet for easier clean-up.
Nutrition Facts
Each serving provides approximately 480 calories, 17 g fat, 62 g carbohydrates, and 18 g protein.
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Loaded baked potatoes with chili and cheese are always a hit, whether enjoyed for a cozy weeknight dinner or a relaxed weekend gathering. Customize each to please every family member.
Common Recipe Questions
- → What type of potatoes work best for this dish?
Large russet potatoes are ideal for their fluffy texture when baked and sturdy skins that hold toppings well.
- → Can I prepare the chili and beans ahead of time?
Yes, pre-cooked chili and beans can be warmed on the stove just before assembling for convenience.
- → How do I get the potato skins crispy?
Rubbing potatoes with olive oil and sea salt before baking directly on the oven rack ensures crisp skins.
- → Are there vegetarian or vegan options available?
Using vegetarian chili and plant-based cheese and sour cream offers vegan-friendly variations.
- → What toppings complement this dish?
Fresh options like green onions, diced tomatoes, sour cream, sliced jalapeño, avocado, and crushed tortilla chips add flavor and texture.
