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Chili Loaded Potatoes

Chili Loaded Potatoes

When chili meets creamy baked potatoes, you get the ultimate comfort food. This hearty, cheesy, protein-rich combo is perfect for busy nights, meal prep, or muscle recovery meals. It’s cozy, satisfying, and full of flavor.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 potatoes
Course: Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 large russet potatoes for fluffy baked potato base
  • olive oil
  • salt & pepper
Chili
  • 1 lb lean ground beef or turkey
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 15 oz chili beans or kidney beans 1 can
  • 15 oz crushed tomatoes 1 can
  • 2 Tbsp chili seasoning
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
Toppings
  • 2 cups shredded cheddar cheese or a blend
  • 1/2 cup sour cream optional
  • chopped green onions or chives for topping

Equipment

  • Oven
  • Skillet

Method
 

  1. Preheat your oven to 400 °F (200 °C). Scrub the potatoes, poke them with a fork, rub with olive oil, salt, and pepper. Bake for 45–55 minutes until tender.
  2. While the potatoes bake, heat olive oil in a skillet over medium heat. Sauté diced onion until translucent. Add garlic and cook 1 minute more.
  3. Add ground beef or turkey to the skillet. Cook until browned and cooked through. Drain fat if needed.
  4. Stir in beans, crushed tomatoes, chili seasoning, cumin, smoked paprika, salt and pepper. Simmer for 10–15 minutes.
  5. When potatoes are ready, cool slightly, then slice open and fluff insides with a fork.
  6. Spoon chili into each potato. Top with shredded cheddar. Broil 2–3 minutes to melt cheese, if desired.
  7. Finish with sour cream and chopped green onions or chives. Serve warm.

Notes

Want it vegetarian? Skip the meat and use a plant-based chili. For more protein, add cooked quinoa or more beans. Sweet potatoes can also be substituted for a different twist.