Save Fluffy baked potatoes topped with a hearty, budget-friendly chili made from beans, tomatoes, and warming spices, making a satisfying and comforting meal perfect for any day.
I first made these chili-style baked potatoes on a cold evening and was amazed by how warm and satisfying they turned out. The combination of hearty chili and soft potatoes is such a comforting pairing that everyone looks forward to in my home.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1 (any color), diced
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Smoked paprika: ½ teaspoon
- Dried oregano: ½ teaspoon
- Chopped tomatoes: 1 can (400 g/14 oz)
- Kidney beans: 1 can (400 g/14 oz), drained and rinsed
- Black beans: 1 can (400 g/14 oz), drained and rinsed
- Salt: ½ teaspoon, or to taste
- Black pepper: ¼ teaspoon
- Cayenne pepper (optional): Pinch, for heat
- Shredded cheddar cheese (optional): 60 g (½ cup)
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): Chopped
Instructions
- Bake potatoes:
- Preheat oven to 200°C (400°F). Prick the potatoes several times with a fork, rub with a little salt, and place directly on the oven rack. Bake for 50 to 60 minutes, or until tender when pierced with a knife.
- Prepare chili topping:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Spice and simmer:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant. Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Serve:
- Split potatoes open, fluff the insides with a fork, and spoon generous amounts of chili over each potato. Add desired toppings and serve hot.
Save Gathering everyone around the table for these chili-style baked potatoes has become a family favorite, especially when each person customizes their own toppings. It's a fun, interactive meal that never fails to bring smiles.
Make Ahead and Storage
The chili topping can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat before serving and assemble fresh baked potatoes as needed.
Serving Suggestions
Pair with a crisp green salad for balance or add extra vegetables to the chili for more nutrition. Offer a variety of toppings so everyone can personalize their portion.
Nutritional Information
Each serving (without toppings) provides approximately 370 calories, 5 g fat, 66 g carbohydrates, and 14 g protein, making it a nourishing and filling option.
Save Enjoy these chili-style baked potatoes for a fuss-free, wholesome dinner that warms you up and brings everyone together.
Recipe Questions & Answers
- → What types of beans work best in this chili topping?
Kidney and black beans are used for their texture and flavor, but pinto or cannellini beans can be great substitutes depending on preference.
- → How do you ensure the potatoes bake evenly?
Prick the potatoes several times with a fork and place them directly on the oven rack. Baking at 200°C (400°F) for 50–60 minutes produces fluffy, tender centers.
- → Can this dish be made vegan-friendly?
Yes, simply omit the cheese and sour cream or replace them with plant-based alternatives to keep it vegan without sacrificing creaminess.
- → What spices give the chili topping its flavor?
A combination of ground cumin, chili powder, smoked paprika, and oregano creates a warming, layered flavor profile in the chili mixture.
- → Are there suggested side dishes to serve alongside?
Serving with a fresh green salad or steamed vegetables complements the hearty potatoes and balances the meal nicely.