How to make chili baked potatoes

When the craving for comfort food strikes, few dishes hit the spot like chili baked potatoes. This hearty and satisfying recipe combines crispy, fluffy potatoes with a rich, flavorful chili topping. Perfect for busy weeknights or casual gatherings, chili baked potatoes are as versatile as they are delicious. Here’s how to whip up this simple yet impressive dish!

Ingredients:

• 2 large russet potatoes
• 1 lb ground beef (or plant-based alternative)
• 1/2 a can (15 oz) diced tomatoes (Optional)
• 1/2 a can (15 oz) kidney beans, drained and rinsed
• 1/2 a can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 1 cloves garlic, minced
• 1 tsp of hot sauce
• 1 tsp olive oil
• 1 tbsp butter
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, or diced jalapeños

Instructions:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and prick them all over with a fork. Rub with a little olive oil and sprinkle with salt. Place them on a baking sheet and bake for 50–60 minutes, or until the skins are crispy and the insides are tender. If you are short on time, you can microwave the potatoes for about 5-7 minutes. Add more time if needed, depending on the size of the potatoes. Parboil the potatoes : You can also parboil the potatoes for 15 minutes for small potatoes or 20-30 minutes for large potatoes. This will partially boil the potatoes before placing them in the oven. After parboiling them, you can roast the potatoes for 20-50 minutes depending on the size of the potatoes. This is optional of course.
2. Make the Chili: While the potatoes bake, heat a large skillet over medium heat. Cook the ground beef until browned, then add the onion and garlic. Sauté until softened. Stir in the chili powder, cumin, paprika, hot sauce, salt, and pepper. Add the diced tomatoes and beans, and let the mixture simmer for 15–20 minutes, stirring occasionally.
3. Assemble and Serve: Once the potatoes are done, carefully slice them open and fluff the insides with a fork. Generously spoon the chili on top and finish with your favorite toppings.

Why Chili Baked Potatoes Are the Ultimate Comfort Food

This dish is a true lifesaver for those hectic days when you want something warm and filling without spending hours in the kitchen. The beauty of chili baked potatoes lies in their simplicity. With just a handful of pantry staples and minimal prep time, you can create a meal that feels like a big, cozy hug.

The combination of crispy potato skin and creamy insides, topped with steaming chili, is pure magic. It’s a dish that brings people together—whether you’re hosting a casual dinner or snuggling up on the couch for movie night, chili baked potatoes deliver comfort in every bite.

Can I substitute the potato with sweet potato? Of course you can! These are incredibly adaptable. You can swap in sweet potatoes for a twist of natural sweetness. A benefit of sweet potatoes is that they have a slightly lower glycemic index than regular potatoes, meaning that release sugar slowly into the bloodstream. This helps maintain energy levels without spiking your insulin.

Can I use any toppings? Yes! toppings are where the fun really begins—pile on shredded cheese, tangy sour cream, crunchy green onions, bacon bits or even a sprinkle of spicy jalapeños to make it your own.

Storing instructions: You can store any left over chili beans in the fridge for a few days. You can reheat it, sprinkle cheddar cheese over it and enjoy it with corn chips.

Why You’ll Love It

Chili baked potatoes are more than just a meal—they’re a reminder of how easy it can be to nourish yourself and your loved ones with something homemade. No fuss, no fancy gadgets—just good, hearty food that warms you from the inside out.

Dig in and enjoy the flavors of home in every bite!

Thanks for stopping by! Love, Liz.

Chili baked potatoes

Baked potatoes stuffed with chili beans and cheese

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 2

Equipment

• 1 wooden spoon
• 1 Baking sheet
• 1 Fork
• 1 small pot or Pan

Ingredients

  

• 2 Large Russet potatoes
• 1 lbs Ground beef or plant based alternative
• ½ can of diced tomatoes
• ½ can Kidney beans drained and rinsed
• ½ can Black beans drained and rinsed
• 1 small onion finely chopped
• 1 clove Garlic Minced
• 1 tsp Hot sauce
• 1 tsp Olive oil
• 1 tbsp chili powder
• 1 tsp Cumin
• 1 tsp Smoked paprika or regular paprika
• Salt to taste
• Pepper to taste

Notes

Instructions

1. 1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pat them dry, and prick them all over with a fork. Rub with a little olive oil and sprinkle with salt. Place them on a baking sheet and bake for 50–60 minutes, or until the skins are crispy and the insides are tender. If you are short on time, you can microwave the potatoes for about 5-7 minutes. Add more time if needed, depending on the size of the potatoes. Parboil the potatoes : You can also parboil the potatoes for 15 minutes for small potatoes or 20-30 minutes for large potatoes. This will partially boil the potatoes before placing them in the oven. After parboiling them, you can roast the potatoes for 20-50 minutes depending on the size of the potatoes. This is optional of course.

1. 1. Make the Chili: While the potatoes bake, heat a large skillet over medium heat. Cook the ground beef until browned, then add the onion and garlic. Sauté until softened. Stir in the chili powder, cumin, paprika, hot sauce, salt, and pepper. Add the diced tomatoes and beans, and let the mixture simmer for 15–20 minutes, stirring occasionally.

1. 1. Assemble and Serve: Once the potatoes are done, carefully slice them open and fluff the insides with a fork. Generously spoon the chili on top and finish with your favorite toppings.

Keyword baked potatoes