This post may contain affiliate links. Please read our disclosure policy.
This Chili Baked Potato is a simple, hearty meal made with a fluffy baked potato topped with a quick homemade chili. It’s easy to make and perfect for lunch or dinner.
Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples.
- Hearty and Satisfying: A baked potato topped with flavorful chili.
- Customizable: Easy to adjust the spice level or swap in different beans or toppings.
- Great for One: Perfectly portioned for a single meal.
I love this recipe because it’s comforting, filling, and easy to put together. A fluffy baked potato topped with warm, homemade chili makes a complete meal that always hits the spot. It’s the kind of dish I turn to when I want something simple and satisfying.
Looking for more potato recipes? Try Potato Gnocchi, Zuppa Toscana, Potato Salad, or Hash Browns.
Featured Comment
“My husband and I both really liked this! And the chili topping would make a good dip for corn chips. This recipe is a keeper.”
– Lee Ann
Ingredients
If you have any ingredients leftover from this baked potato with chili recipe, check out our Leftover Ingredients Recipe Finder.
- Russet Potato: Best for baking because they turn out light and fluffy. Other types work too, but the texture will be different. Got an extra? Use it in Potato Gnocchi, Zuppa Toscana, or Potato Salad.
- Butter: Rub a little on the potato skin before baking to make it crispy.
- Olive Oil: I use extra virgin for its flavor and nutrients, but light olive oil is fine if that’s what you have.
- Vegetables: Chopped onions and minced garlic add great flavor to the chili.
- Seasonings: Chili powder and salt. Adjust both to suit your taste.
- Kidney Beans: Canned black beans or pinto beans are good swaps. Use leftover beans in Minestrone Soup or Red Beans and Rice.
- Diced Tomatoes: I usually go with canned for convenience, but fresh is fine too. Use any extras in Chicken Tacos, Spanish Rice, or Chicken Cacciatore.
- Cheese: Cheddar is classic, but Monterey Jack, Colby, or your favorite cheese will work.
- Sour Cream: Optional topping. Try Greek yogurt or guacamole if you’d rather.
Recipe Variations
There are plenty of easy ways to change up this loaded chili baked potato:
- Vegetarian: Skip the meat and use extra beans and bell peppers.
- Meaty: Add cooked ground beef or turkey for a heartier option.
- Spicy: Mix in chili powder, cayenne, or a splash of hot sauce.
- Cheesy: Stir shredded cheese into the chili before adding it to the potato.
How To Make Chili Baked Potato
Follow the steps below for a simple, satisfying meal. See the recipe box for exact ingredient amounts.
- Bake the Potato: Scrub the potato clean, pat it dry, and rub the skin with butter. Prick all over with a fork and bake in a 400°F oven for 45-50 minutes, or until tender.
- Make the Chili: While the potato bakes, heat olive oil in a small skillet. Sauté chopped onions and garlic until soft. Stir in chili powder, salt, kidney beans, and diced tomatoes. Cook until heated through.
- Assemble: Slice the baked potato down the center and gently squeeze the sides to open it up. Spoon the chili over the top, add shredded cheese, and finish with sour cream or your preferred topping.
Tip: Microwave Option
Short on time? Cook the potato in the microwave:
- Scrub and dry the potato.
- Prick several times with a fork.
- Place on a microwave-safe plate and microwave on high for 5–7 minutes.
- Flip and cook 2–3 minutes more, until tender.
- If it’s not soft in the center, continue cooking in 1-minute bursts.
Careful: The plate will be hot—use a towel or oven mitts to remove it.
Want to use an air fryer instead? Check out our Air Fryer Baked Potato recipe.
Expert Tips
- Even Cooking: Choose a potato that’s similar in size throughout so it cooks evenly.
- Check for Doneness: The potato is fully cooked when a knife slides in easily with no resistance.
- Thicker Chili: Let the chili simmer a bit longer if you’d like it thicker.
- Customize Toppings: Add sliced green onions, jalapeños, or a drizzle of hot sauce for extra flavor.
- Storage Note: If making ahead, store the chili and potato separately and reheat just before serving.
Frequently Asked Questions
You can make the chili ahead and store it in the fridge. Reheat it and bake or microwave the potato just before serving.
Store the chili and baked potato separately in the fridge. Reheat before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Simple Single Serving Canned Bean Recipes
If you’ve tried this baked potato with chili or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chili Baked Potato
Equipment
Ingredients
- 1 medium russet potato -scrubbed clean and pricked all over with a fork
- ¼ tablespoon salted butter
- ½ tablespoon olive oil
- ½ cup chopped onion
- 1 clove garlic -minced
- ¼ teaspoon chili powder
- ⅛ teaspoon salt
- ¼ cup canned red beans -rinsed and drained
- ¼ cup canned diced tomatoes (include some of the juices)
- shredded cheddar cheese (optional, for topping)
- sour cream (optional, for topping)
Instructions
- Preheat the oven to 425°F (220°C).
- Rub the potato with butter and place it on a baking pan. Bake for 40 minutes, or until tender. Set aside.
- In a small skillet over medium-high heat, heat the oil. Add the onion and cook for 3 minutes, stirring occasionally until softened.
- Add the garlic and cook for 30 seconds.
- Stir in chili powder and salt; cook for 30 seconds, stirring constantly.
- Add the beans and tomatoes. Cook for 2 minutes, stirring occasionally, until heated through.
- Taste and adjust salt if needed.
- Cut a slit in the potato and squeeze the sides to open it up. Spoon the chili over the top, then add cheese and sour cream, if using.
Notes
- Scrub and dry the potato.
- Prick several times with a fork.
- Place on a microwave-safe plate and microwave on high for 5–7 minutes.
- Using tongs or a fork, flip the potato and cook 2–3 minutes more, until tender.
- If it’s not soft in the center, continue cooking in 1-minute bursts.
- Even Cooking: Choose a potato that’s similar in size throughout so it cooks evenly.
- Check for Doneness: The potato is fully cooked when a knife slides in easily with no resistance.
- Thicker Chili: Let the chili simmer a bit longer if you’d like it thicker.
- Customize Toppings: Add sliced green onions, jalapeños, or a drizzle of hot sauce for extra flavor.
- Storage Note: If making ahead, store the chili and potato separately and reheat just before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Are the meal plans in your cookbook?
No, the meal plans are only on our website.
My husband and I both really liked this! And the chili topping would make a good dip for corn chips. This recipe is a keeper.