Chili Style Baked Potatoes (Print View)

Fluffy baked potatoes topped with a flavorful blend of beans, tomatoes, and warming spices for a satisfying meal.

# Components:

→ 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)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese (60 g)
17 - 4 tablespoons sour cream or Greek yogurt
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro, chopped

# Directions:

01 - Preheat the oven to 400°F. Prick potatoes several times with a fork, rub lightly with salt, and place directly on oven rack. Bake 50–60 minutes until tender.
02 - Heat olive oil in a 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 for 1 minute until aromatic.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally until thickened. Adjust seasoning to preference.
05 - Split baked potatoes open and fluff interiors with a fork. Spoon chili generously over each potato.
06 - Garnish with desired toppings such as shredded cheddar, sour cream, sliced spring onions, and fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • Vegetarian, gluten-free, and high fiber
  • Easy to make with simple ingredients
02 -
  • This recipe is naturally gluten-free, but always check labels on canned goods and spices to confirm.
  • Dairy is present with cheese and sour cream, so opt for plant-based alternatives if needed.
03 -
  • For a vegan version, use plant-based cheese and yogurt alternatives.
  • Substitute pinto or cannellini beans and add veggies like corn, zucchini, or carrots for extra nutrition.
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