Baked Potato Pockets with Chili
Get ready to elevate comfort food with these hearty Baked Potato Pockets with Chili—an all-in-one meal packed with bold, savory flavors! Perfectly fluffy russet potatoes are baked to tender perfection, then loaded with a rich, homemade chili made from ground beef or turkey, kidney beans, and a medley of spices like chili powder, cumin, and paprika. Each potato is topped with melty shredded cheddar cheese, a dollop of tangy sour cream, and a sprinkle of fresh green onions, creating a satisfying symphony of textures and flavors. Presented in their foil packets for easy serving and minimal cleanup, these chili-stuffed potatoes are perfect for weeknight dinners, game days, or cozy gatherings. Bursting with protein and flavor, they’re a crowd-pleaser that combines the best of baked potatoes and hearty chili in every bite!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 1 pound Ground beef or turkey
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 14.5 ounces Diced tomatoes with juice
- 1 cup Canned kidney beans, drained and rinsed
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 pieces Green onions, sliced
- 4 sheets Aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean under running water and dry them with a towel.
Pierce each potato several times with a fork and wrap each one in an aluminum foil sheet, leaving space to seal the top later.
Bake the foil-wrapped potatoes on a baking tray for 40-50 minutes, or until a skewer inserted into the middle glides through easily.
While the potatoes bake, prepare the chili. Heat olive oil in a skillet over medium heat.
Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
Add the ground beef or turkey, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
Stir in the canned diced tomatoes (with their juice), kidney beans, tomato paste, chili powder, cumin, paprika, salt, and pepper.
Lower the heat to simmer the chili for 15-20 minutes, stirring occasionally, until it thickens.
Once the potatoes are cooked, carefully remove them from the oven and allow them to cool slightly.
Open the foil packets and make a lengthwise slit in each potato, fluffing the insides with a fork.
Top each potato generously with the prepared chili.
Sprinkle shredded cheddar cheese over the chili, allowing it to melt from the heat.
Garnish with sour cream and sliced green onions.
Serve the baked potato pockets still wrapped in foil for easy handling and cleanup. Enjoy!
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 31.1 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1267 mg | 97% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3461 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
