This post may contain affiliate links. Please read our disclosure policy.

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.

RELATED: Game Day Recipes For One

Why You’ll Love This Chili Baked Potato Recipe

  1. Easy to Make: Simple ingredients and straightforward steps make this a no-fuss recipe.
  2. Quick Meal: Ready in about an hour, it’s perfect for busy weeknights.
  3. Hearty and Filling: Combines the best of both worlds – a baked potato and chili in one dish.
  4. Versatile: You can customize the chili to suit your taste or dietary needs.
  5. 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.
  • 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.
Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

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:

  1. Scrub the potato clean under running water and pat it dry with a towel.
  2. Prick the potato four or five times on each side with a fork to allow steam to escape.
  3. Place the potato on a microwave-safe dish.
  4. Microwave at full power for 5-7 minutes.
  5. Use a fork or tongs to flip the potato (it will be hot), then microwave for an additional 2-3 minutes.
  6. 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.
  7. 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

Can I use a different type of potato?

Yes, but a russet potato is best because it bakes up nice and fluffy.

How do I store leftovers?

Store any leftover chili separately in an airtight container in the fridge for up to 3 days.

How can I make the chili spicier?

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:

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

For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!


Your Cooking For One Source
Because you’re worth it

Chili Baked Potato For One

5 from 8 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 1 serving
Chili Cheese Baked Potato loaded with sautéed onions and garlic, red beans, tomatoes and spices then topped with shredded cheddar cheese and sour cream.

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
  • 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)
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

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

Serving: 1serving, Calories: 339kcal, Carbohydrates: 56g, Protein: 8g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 537mg, Potassium: 1232mg, Fiber: 7g, Sugar: 7g, Vitamin A: 305IU, Vitamin C: 24.6mg, Calcium: 78mg, Iron: 3mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!
Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. Lauren says:

    The vegetarian chili makes this such a hearty meal. I loved it!

  2. Dan says:

    I love this recipe. It is so easy to make and filling too.

  3. Meg says:

    I don't think there is a better way to eat a baked potato!

  4. Julie says:

    I love this! Loaded baked potatoes are such a perfect meal for one, and so many options for toppings/stuffings 🙂

  5. Adriana says:

    Nothing like enjoying a classic. So good and easy to double to make for my husband and me.

  6. Anna says:

    Stuffed baked potatoes are my favorite! Love this!

  7. Kaitie says:

    oh yes please! This looks amazing! Perfect for the winter cold months!

  8. Dee says:

    This is making me hungry! I love making a baked potato for myself at lunch, and the more toppings the better. 🙂

  9. Stephanie says:

    Halloo comfort food! Love this idea!

  10. Ashley says:

    I love making chili cheese baked potatoes with leftover chili! I usually use a sweet potato and it's definitely one of my favorite easy meals.