Save It 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.
I first made these chili-style baked potatoes for my family on a chilly weekend evening. They were a hit—the simple combination of potato and spicy bean chili made everyone ask for seconds!
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: Diced, any color
- 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 (optional): Pinch, for heat
- Shredded cheddar cheese (optional): 60 g (½ cup)
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): Chopped
Instructions
- Prepare Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork, rub with salt, and place directly on the oven rack. Bake for 50–60 minutes until tender.
- Cook Chili:
- Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Spice and Simmer:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute. Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Simmer uncovered for 15–20 minutes until thickened.
- Assemble Potatoes:
- When potatoes are ready, split open and fluff insides with a fork. Spoon chili over each potato.
- Top and Serve:
- Add desired toppings and serve hot.
Save It This dish has become a regular family favorite, especially when we need something comforting that everyone can customize with their own toppings.
Required Tools
Oven, saucepan, wooden spoon, knife and cutting board make prep easy and quick.
Allergen Information
Contains dairy if you use cheese or sour cream. Naturally gluten-free, but double-check store-bought ingredients just to be sure.
Nutritional Information
Per serving (without toppings): 370 calories, 5 g total fat, 66 g carbohydrates, 14 g protein.
Save It These chili-style baked potatoes are simple yet hearty. Enjoy them as a comforting main for lunch or dinner!
Recipe FAQs
- → How do I bake the potatoes for best results?
Prick potatoes with a fork, rub with salt, and bake directly on the oven rack at 200°C (400°F) for 50–60 minutes until tender.
- → Can I customize the chili topping?
Yes, you can add veggies like corn or zucchini, swap beans for pinto or cannellini, and adjust spices to taste.
- → What toppings work well with this dish?
Shredded cheddar cheese, sour cream or Greek yogurt, spring onions, and fresh cilantro complement the chili flavors nicely.
- → Is this suitable for vegan diets?
Simply omit dairy cheese and sour cream or use plant-based alternatives to keep it vegan-friendly.
- → How do I thicken the chili topping?
Simmer the chili uncovered for 15–20 minutes, stirring occasionally, to reduce liquid and achieve a thick consistency.