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There’s nothing quite like a Chili Baked Potato when you want a hearty, comforting meal that’s easy to make. This recipe combines a fluffy baked potato with a flavorful homemade chili. It’s perfect for lunch, dinner, or anytime you want something warm and satisfying. The crisp skin and soft interior of the potato paired with the savory chili and melty cheese make this a meal you’ll love.
Enjoy your Chili Baked Potato as a meal on its own or pair it with a fresh green salad with a light vinaigrette, crispy roasted Brussels sprouts, warm homemade French bread or cornbread, or a crunchy broccoli salad.
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Why You’ll Love This Chili Baked Potato Recipe
- Easy to Make: Simple ingredients and straightforward steps make this a no-fuss recipe.
- Quick Meal: Ready in about an hour, it’s perfect for busy weeknights.
- Hearty and Filling: Combines the best of both worlds – a baked potato and chili in one dish.
- Versatile: You can customize the chili to suit your taste or dietary needs.
- Minimal Cleanup: Only a few dishes to wash, making it great for anyone who hates doing dishes.
This Chili Baked Potato is a unique blend of two comfort food classics. The baked potato’s crispy skin and fluffy interior are the perfect vessel for the rich, flavorful chili. It’s a complete meal in one dish, and you can easily adjust the ingredients to suit your taste. Plus, it’s quick and easy, making it perfect for a weeknight dinner or a cozy weekend meal.
Ingredients
If you have any ingredients leftover from this chili cheese baked potato recipe, check out our Leftover Ingredients Recipe Finder.
- Russet Potato: Ideal for baking because of their fluffiness. You can use other types, but the texture might be different. Got an extra potato? Use it to make Potato Gnocchi, Zuppa Toscana, or Potato Salad.
- Butter: Rubbing a bit of butter on the outside of the potato before baking makes the skin crispy. Use vegan butter if you prefer.
- Olive Oil: I always use extra virgin olive oil for its pure olive taste and higher vitamins and minerals. You can use light olive oil as an alternative.
- Vegetables: Use chopped onions and minced garlic for flavor.
- Seasonings: Use chili powder and salt. Adjust to your taste preference.
- Kidney Beans: You can also use canned black beans or pinto beans. Consider using leftover beans in Minestrone Soup or Red Beans and Rice.
- Diced Tomatoes: I use canned for convenience, but fresh tomatoes work too. Extra diced tomatoes can be added to Chicken Tacos, Spanish Rice, or Chicken Cacciatore.
- Cheese: Feel free to swap cheddar with Monterey Jack, Colby, or any cheese you like. Use vegan cheese if needed.
- Sour Cream: Optional for topping. Greek yogurt or a dollop of guacamole are great alternatives.
Recipe Variations
You can change up this recipe in many ways:
- Vegetarian Chili: Use more beans and add some bell peppers.
- Meaty Chili: Add cooked ground turkey or ground beef to the chili for a heartier version.
- Spicy Chili: Add a pinch of chili powder, cayenne pepper, or hot sauce.
- Cheesy Chili: Stir shredded cheese directly into the chili before topping the potato.
How To Make Chili Baked Potato
See the recipe box below for ingredient amounts and full recipe instructions.
Start by scrubbing the potato to clean it thoroughly, then generously rub the outside with butter for crispy skin. Prick holes in the potato with a fork, and bake it in the oven. While the potato bakes, sauté chopped onions and garlic in a bit of olive oil in a small skillet. Add chili powder and a pinch of salt for spice. Then, mix in red beans and some diced tomatoes. Once the potato is fully baked, cut a slit in the top and gently squeeze the sides to open it up. Spoon the onion and bean mixture over the potato, top with cheese, and finish with a dollop of sour cream.
Microwave Cooking Instructions
If you’re short on time, you can cook the potato in the microwave. Here’s how:
- Scrub the potato clean under running water and pat it dry with a towel.
- Prick the potato four or five times on each side with a fork to allow steam to escape.
- Place the potato on a microwave-safe dish.
- Microwave at full power for 5-7 minutes.
- Use a fork or tongs to flip the potato (it will be hot), then microwave for an additional 2-3 minutes.
- The potato is done when it can be easily pierced with a fork or paring knife all the way to the center. Continue cooking in 1-minute increments if needed until fully cooked.
- Be careful when removing the plate from the microwave, as it will be hot.
Expert Tips
- Perfectly Baked Potato: Pierce the potato with a fork a few times before baking to let steam escape and prevent it from bursting.
- Crispy Skin: Rub the potato with butter before baking for extra crispy skin.
- Quick Chili: If you’re short on time, use pre-made chili or leftover chili.
- Melty Cheese: Add the cheese while the chili is hot so it melts perfectly.
- Serve Immediately: The baked potato is best when served right away to maintain its texture.
Frequently Asked Questions
Yes, but a russet potato is best because it bakes up nice and fluffy.
Store any leftover chili separately in an airtight container in the fridge for up to 3 days.
Add a pinch of cayenne pepper or a chopped jalapeño to the chili.
More Ways To Enjoy Russet Potatoes
Looking for more delicious ways to cook russet potatoes? Here are a few recipes you might love:
- Colcannon: A traditional Irish dish made with mashed potatoes and cabbage.
- Twice Baked Potato: Baked potatoes with a creamy, cheesy filling.
- Small Batch Baked French Fries: Crispy and golden, perfect for a small snack or side.
- Potato and Asparagus Crustless Quiche: A savory and satisfying meal.
- Scalloped Potatoes: Creamy and cheesy, baked to perfection.
- Mashed Potatoes: Simple, buttery, and comforting.
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:
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Chili Baked Potato For One
Equipment
Ingredients
- 1 medium russet potato -washed, patted dry, 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 -with their 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, place it on a baking pan, and bake for 40 minutes or until tender. Remove from the oven and set aside.
- In a small skillet, heat the oil over medium-high heat. Sauté the onion for about 3 minutes until softened. Add the garlic and sauté for another 30 seconds.
- Stir in the chili powder and salt, and cook for 30 seconds, stirring constantly.
- Add the beans and tomatoes, and cook for about 2 minutes, stirring occasionally, until heated through.
- Taste the mixture and add more salt if needed.
- Cut a slit in the top of the baked potato and gently squeeze the sides to open it up. Spoon the bean mixture over the potato, then sprinkle with cheese and add sour cream if desired.
Notes
- Perfectly Baked Potato: Pierce the potato with a fork a few times before baking to let steam escape and prevent it from bursting.
- Crispy Skin: Rub the potato with butter before baking for extra crispy skin.
- Quick Chili: If you’re short on time, use pre-made chili or leftover chili.
- Melty Cheese: Add the cheese while the chili is hot so it melts perfectly.
- Serve Immediately: The baked potato is best when served right away to maintain its texture.
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.
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.