Fluffy baked potatoes topped with chili, beans, cheddar, and fresh toppings for a satisfying meal.
# Components:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili & Beans
04 - 2 cups prepared chili (meat or vegetarian)
05 - 1 cup canned black beans, drained and rinsed
→ Toppings
06 - 1 cup shredded cheddar cheese
07 - ½ cup sour cream
08 - ¼ cup chopped green onions
09 - ¼ cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# Preparation steps:
01 - Set the oven temperature to 425°F.
02 - Prick each potato multiple times with a fork. Rub them with olive oil and sprinkle with sea salt.
03 - Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until the skin is crisp and the flesh is tender.
04 - While potatoes bake, warm the chili and black beans together in a saucepan over medium heat, stirring occasionally.
05 - Remove potatoes from the oven and allow to cool briefly. Slice each lengthwise and gently fluff the interior with a fork.
06 - Spoon the heated chili and beans onto each potato. Top with shredded cheese and allow it to melt.
07 - Finish with sour cream, green onions, diced tomatoes, jalapeño slices if desired, and season with salt and pepper.
08 - Serve immediately with extra toppings on the side as preferred.
