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!
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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
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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.
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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.
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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.
