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!
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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
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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.
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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.
