Chili-style baked potatoes (Printable)

Fluffy baked potatoes with a rich chili topping of beans, tomatoes, and spices for a comforting meal.

# Required Ingredients:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (any color), diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - 1 can (14 oz) chopped tomatoes
11 - 1 can (14 oz) kidney beans, drained and rinsed
12 - 1 can (14 oz) black beans, drained and rinsed
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - Pinch of cayenne pepper (optional)

→ Toppings (optional)

16 - ½ cup shredded cheddar cheese
17 - 4 tablespoons sour cream or Greek yogurt
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro, chopped

# Preparation Steps:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with salt, and place directly on oven rack. Bake 50 to 60 minutes until tender.
02 - Heat olive oil in saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, and oregano. Cook 1 minute until fragrant.
04 - Add tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning.
05 - Split baked potatoes open and fluff the insides with a fork. Spoon chili over potatoes and add desired toppings. Serve immediately.

# Expert Suggestions:

01 -
  • Meets vegetarian, gluten-free, and high fiber diets
  • Budget-friendly and comforting for family meals
02 -
  • This recipe can be made entirely plant-based by skipping the cheese and sour cream or using vegan substitutes
  • Always verify labels on canned goods and spices to confirm gluten-free status
03 -
  • Substitute pinto or cannellini beans for variety or add extra veggies like corn or zucchini
  • Pair with a simple green salad to make it a well-rounded meal
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