Save to Pinterest Fluffy baked potatoes topped with a hearty chili made from beans, tomatoes, and warming spices—a comforting, budget-friendly meal that's satisfying any day.
I first made chili-style baked potatoes on a chilly evening when we needed something both nourishing and fuss-free. The oven does most of the work and the simple chili tastes extra cozy spooned over steaming potatoes!
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1, 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: Pinch, optional
- Cheddar cheese: 60 g (½ cup) shredded, optional
- Sour cream or Greek yogurt: 4 tablespoons, optional
- Spring onions: 2, thinly sliced, optional
- Fresh cilantro: Chopped, optional
Instructions
- Bake Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes with a fork, rub with salt, and place directly on the oven rack. Bake for 50 minutes to 1 hour until tender.
- Prepare Chili:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Add Spices and Beans:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant. Add tomatoes, kidney beans, black beans, salt, black pepper, and cayenne. Bring to simmer and cook for 15–20 minutes until thickened, stirring occasionally. Adjust seasoning as needed.
- Assemble Potatoes:
- Split baked potatoes open and fluff insides with a fork. Spoon chili generously over each potato.
- Toppings and Serve:
- Add desired toppings and serve hot.
Save to Pinterest We love serving these chili-style potatoes for casual family dinners. They bring everyone to the table, especially when you offer plenty of toppings to choose from.
Required Tools
Oven, saucepan, wooden spoon, knife and cutting board
Allergen Information
Contains dairy with cheese or sour cream. Dish is naturally gluten-free but always check product labels.
Nutritional Information
Per serving without toppings: Calories 370, Total Fat 5 g, Carbohydrates 66 g, Protein 14 g.
Save to Pinterest Enjoy these baked potatoes straight from the oven with your favorite toppings. They're sure to become a new comfort food staple!
Common Questions
- → What type of potatoes work best?
Large russet potatoes are ideal for baking due to their fluffy interior once cooked through.
- → How can I make the chili topping spicier?
Add a pinch of cayenne pepper or increase the chili powder for extra heat in the topping.
- → Can I prepare this meal vegan?
Yes, omit cheese and sour cream or use plant-based alternatives to keep it vegan-friendly.
- → What beans are recommended for the chili?
A mix of kidney and black beans provides texture and flavor, but pinto or cannellini beans can be substituted.
- → How long should the potatoes be baked?
Bake potatoes directly on the oven rack at 400°F (200°C) for 50–60 minutes until soft when pierced.
- → Are there any suggested additions to the chili?
Adding vegetables like corn, zucchini, or carrots can enhance flavor and nutritional value.