Save Fluffy baked potatoes topped with a hearty, budget-friendly chili made from beans, tomatoes, and warming spices—a satisfying, comforting meal perfect for any day.
These chili-style baked potatoes have been a huge hit at our weeknight dinners. I love how easy it is to whip up the chili while the potatoes bake, and everyone can add their favorite toppings for a personalized dish.
Ingredients
- Russet potatoes: 4 large, 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
- Shredded cheddar cheese: 60 g (½ cup), 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 bake directly on the rack for 50–60 minutes until tender.
- Prepare chili:
- Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Spice and cook:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook 1 minute until fragrant.
- Simmer chili:
- Add tomatoes, kidney beans, black beans, salt, black pepper, and cayenne. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble potatoes:
- Split baked potatoes and fluff the insides with a fork. Spoon chili over each.
- Add toppings and serve:
- Top with cheese, sour cream, spring onions, and cilantro as desired. Serve hot.
Save My kids always get excited when they see baked potatoes on the menu, especially with the fun array of toppings. It's one of those meals that brings the whole family together at the table.
Required Tools
Oven, saucepan, wooden spoon, knife and cutting board
Nutritional Information
Per serving (without toppings): Calories: 370, Total Fat: 5 g, Carbohydrates: 66 g, Protein: 14 g
Serving Suggestions
Serve these chili-style baked potatoes with a green salad for a complete and balanced meal.
Save Warm, filling, and customizable—these chili-style baked potatoes are sure to be a comfort-food favorite for your family.
Recipe FAQ
- → How do you bake potatoes for optimal fluffiness?
Prick the potatoes with a fork and bake them directly on the oven rack at 200°C (400°F) for 50–60 minutes until tender. This ensures a crisp skin and fluffy interior.
- → What beans are best for the chili topping?
Kidney beans and black beans provide a hearty texture and balanced flavor, but pinto or cannellini beans can be substituted for variety.
- → Can the chili topping be made spicier?
Yes, adding a pinch of cayenne pepper or increasing the chili powder enhances the heat without overshadowing the other spices.
- → What are some good optional toppings?
Shredded cheddar cheese, sour cream or Greek yogurt, sliced spring onions, and fresh cilantro all add richness and freshness to the dish.
- → How can this meal be made vegan?
Simply omit cheese and sour cream or replace them with plant-based alternatives to keep the dish vegan-friendly.