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Cook up a Chili Baked Potato! A tasty fusion of a fluffy baked potato filled with savory chili – an unbeatable comfort food delight.

Potatoes, a versatile staple worldwide, and chili, a classic spicy stew, together make a comforting, hearty meal perfect for any day. In this recipe, we bring together these two classics in one delicious dish – the Chili Baked Potato.

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What Is A Baked Potato With Chili?

A Chili Baked Potato is a fluffy baked russet potato stuffed with flavorful chili and topped with a generous helping of cheese. It combines the crisp exterior and fluffy interior of a baked potato with the spiciness and depth of chili. Topped with cheese, it’s a complete meal in itself.

Why This Recipe Works

  • Versatility: Great for a filling lunch, a satisfying dinner, or a game-day snack.
  • Balanced Nutrition: Potatoes provide carbs while chili offers proteins, making it a balanced meal.
  • Customizable: Easily adaptable to personal preferences or dietary needs.
  • Ease: Despite its gourmet look, it’s easy and straightforward to prepare.

Ingredient Notes And Substitutions

See the recipe box below for ingredient amounts and full recipe instructions.

  • Russet potato: Best for baking due to their starchiness. You can use other types but results may vary.
  • Butter: I like to rub a little bit of salted or unsalted butter around the outside of the baked potato before baking so that the skin becomes crispy. Use vegan butter for a vegan alternative.
  • Olive oil:  I use extra virgin olive oil in this baked potato recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil, but you may use light olive oil instead.
  • Vegetables: Use chopped onions and garlic.
  • Seasonings: Use chili powder and salt. Feel free to adjust the amounts according to your spice tolerance.
  • Kidney beans: Canned black beans or pinto beans can be used as alternatives.
  • Diced tomatoes: I use canned for convenience.
  • Cheese: Swap cheddar with Monterey Jack, Colby, or your preferred cheese. Use vegan cheese for a vegan alternative.
  • Sour cream: This ingredient is optional, for topping.
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How To Make Chili Baked Potato

  1. Scrub the potato to clean it and generously rub the outside with butter. This makes the skin good and crispy.
  2. Prick holes in the potato with a fork and put the potato in the oven to bake.
  3. While the potato is baking, sauté chopped onions and garlic in a little olive oil in a small skillet. To add a little spice, toss in chili powder and a pinch of salt. Next, add 1/4 cup of red beans from a can along with diced tomatoes.
  4. When the potato is fully baked, cut a slit in the top and squeezed the sides so that the potato opens up. Then, spoon the onion/bean mixture on top. To finish, add cheese and a dollop of sour cream.

Expert Tips

  1. Poke holes in the potato before baking. This helps steam escape and ensures the potato cooks evenly.
  2. Top with fresh herbs like cilantro or green onions for extra flavor and color.

Frequently Asked Questions

Can I Use Canned Chili?

Yes, canned chili can be a time-saving alternative. Just ensure to heat it properly before use.

Can I Cook A Potato In The Microwave?

Yes! 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. This allows steam to escape from the baking potato. Rub the potato with a little olive oil and place on a microwave-safe dish. Microwave at full power for 5 minutes.
Use a fork or tongs to flip the potato (it will be hot). Microwave for an additional 2-3 minutes.
You will know 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 the microwave at 1-minute increments as needed until the potato is cooked through.
Be careful removing the plate from the microwave, it will be hot.

Can I Bake This In Advance?

Yes, you can bake the potatoes and prepare the chili ahead of time. Just assemble and heat 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

Serving Suggestions

Serve the Chili Baked Potato hot with a dollop of sour cream, a sprinkle of fresh herbs, and a side of crunchy broccoli salad or a fresh cucumber salad. This meal offers a delightful mix of textures and flavors that’s sure to satisfy.

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If you’ve tried this chili baked potato 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.

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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.


  • 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)


  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub the potato with the butter. Place on a baking pan and bake for 40 minutes or until tender. Remove from oven and set aside.
  • Heat oil in a small skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 30 seconds.
  • Add chili powder and salt; cook, stirring for 30 seconds.
  • Add beans and tomatoes; cook until heated through, stirring occasionally, about 2 minutes.
  • Taste and season with additional salt, if necessary.
  • Cut a slit in top of the potato; squeeze sides to open. Spoon bean mixture on top of potato, sprinkle with cheese and sour cream, if desired.


Expert Tips
  • Use a russet potato. It is the best potato for baking.
  • Poke holes in the potato before baking. Poking holes helps the potato to cook properly inside and out and release steam while cooking.
  • Be sure to rub butter over the outside of the potato. It is the secret to making the MOST delicious baked potatoes.


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.

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Recipe Rating


  1. 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.