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–+ servings
a baked potato topped with chili on a white plate.
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5 from 9 votes

Chili Baked Potato

This Chili Baked Potato is a hearty meal made with a fluffy baked russet potato topped with a simple homemade chili. It’s an easy, satisfying dish that’s perfect for lunch or dinner.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: baked potato, cheese baked potato, chili baked potato, chili cheese baked potato, potato, russet potato, stuffed baked potato
Servings: 1 serving
Author: Joanie Zisk

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)
US - Metric

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

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.
  • 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.
Careful: The plate will be hot, use a towel or oven mitts to remove it.
 
Additional 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.

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

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