Save A hearty, comforting dish featuring fluffy baked potatoes topped with savory chili, creamy beans, and melted cheese. Perfect for a quick meal or customizable family dinner.
I first made loaded baked potatoes with chili and cheese for a rapid weeknight meal when everyone wanted something different. It became an instant hit because each person could pile on their favorite toppings, making dinner both fast and fun.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 2 tbsp
- Sea salt: 1 tsp
- Chili: 2 cups prepared chili (meat or vegetarian)
- Black beans: 1 cup canned black beans, drained and rinsed
- Cheddar cheese: 1 cup shredded
- Sour cream: 1/2 cup
- Green onions: 1/4 cup chopped
- Tomatoes: 1/4 cup diced
- Jalapeño: 1 sliced (optional)
- Salt and pepper: To taste
Instructions
- Prep the potatoes:
- Preheat oven to 425°F (220°C). Prick each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.
- Bake the potatoes:
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until skins are crisp and inside is tender.
- Warm the chili and beans:
- Heat chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Prepare potatoes for serving:
- Remove potatoes from oven. Let cool slightly. Slice each potato lengthwise and gently fluff the insides with a fork.
- Add chili and toppings:
- Spoon chili and bean mixture evenly over each potato. Top with shredded cheese to melt, then add sour cream, green onions, diced tomatoes, and jalapeño slices as desired. Season with salt and pepper.
- Serve:
- Serve hot, with additional toppings on the side if desired.
Save Growing up, loaded baked potatoes were the centerpiece of relaxed family dinners. Each person had their own technique for piling high the chili and cheese, and we always laughed about who could make the messiest potato.
Required Tools
To make this recipe smoothly, use an oven, baking sheet (optional), saucepan, knife, and fork.
Allergen Information
Contains dairy from cheese and sour cream. Gluten-free if all toppings and chili are labeled gluten-free and free from cross-contamination.
Nutritional Information
Per serving: 480 calories, 17 g total fat, 62 g carbohydrates, 18 g protein.
Save Loaded baked potatoes with chili and cheese bring everyone together with ease. You can change the toppings and ingredients to match any taste or dietary need.
Recipe Questions & Answers
- → What type of potatoes work best for this dish?
Large russet potatoes are ideal due to their fluffy interior and sturdy skins that crisp well when baked.
- → Can I prepare this using vegetarian or vegan ingredients?
Yes, using vegetarian chili and swapping dairy cheese and sour cream for plant-based alternatives works great.
- → How do I ensure the potatoes bake evenly?
Prick the potatoes several times with a fork and bake directly on the oven rack for air circulation and even cooking.
- → What toppings complement the chili and cheese best?
Fresh diced tomatoes, green onions, jalapeño slices, and a dollop of sour cream add brightness and texture to the rich toppings.
- → Can I make this in advance?
Potatoes can be baked ahead and warmed before assembling the hot chili and toppings for a quick meal.
- → Is this dish suitable for gluten-free diets?
When using gluten-free chili and toppings, this dish is naturally gluten-free.