Chili Cheese Baked Potato loaded with sautéed onions and garlic, red beans, tomatoes and spices then topped with shredded cheddar cheese and sour cream. This easy recipe is a hearty and delicious Recipe For One!
Baked potatoes are so versatile and make a delicious meal when cooking for one. Seriously, in college I ate baked potatoes almost every night. Mostly, I cooked my baked potato in the microwave in my dorm room because the oven was 7 floors above me and our elevator was almost always on the brink. Back then, my go-to toppings were butter and sour cream – a classic combo for baked potatoes.
These days, I prefer that my baked potatoes have a little more substance to them. More flavors, more taste, more ingredients. I also love to bake potatoes in the oven because I love how the outside gets crisp.
The other night, I found myself at home with no dinner to make for anyone but me. My husband was out of town and my daughter was with her friends at a high school football game. A baked potato seemed like the perfect meal for just me.
And it was.
I grabbed a potato off the counter, scrubbed off the dirt and rubbed the outside with butter. This makes the skin good and crispy. Then, I grabbed a fork and pricked the potato all over and put it in the oven to bake.
While the potato was baking, I took out my pan and sautéed chopped onions and garlic in a little oil. To add a little spice, I tossed in some chili powder and a pinch of salt and added 1/4 cup of red beans from a can along with some diced tomatoes.
When the potato was done, I cut a slit in top and squeezed the sides so that the potato would open. Then, I spooned the onion/bean mixture on top.
To finish, I added shredded cheddar cheese and a dollop of sour cream.
This folks, is one easy recipe and so good too. It’s also an example of how taking pantry staples or foods already in your refrigerator can elevate a simple dish. Red beans were in my pantry but black beans would be good too. Maybe a spoon or two of salsa? Ground beef or turkey? Broccoli and cheese? They would all be fantastic.
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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 russet potato, washed, patted dry, and pricked all over with a fork
- 1/4 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 1/4 teaspoon chili powder
- 1/8 teaspoon salt
- 1/4 cup red beans from a can, rinsed and drained
- 1/4 cup diced tomatoes from a can, with their juices
- shredded cheese (optional for topping)
- sour cream (optional for topping)
- Preheat oven to 425 degrees F.
- 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, 1 minute.
- 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.
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