Chili Cheese Potatoes
Transform your weeknight dinner routine with hearty and flavorful Chili Cheese Potatoes—an effortless comfort food classic that combines baked russet potatoes with a rich and savory homemade chili. Perfectly tender baked potatoes serve as the base for a robust chili made with ground beef, kidney beans, and a medley of spices like chili powder and cumin, ensuring layers of bold, smoky flavor in every bite. Generously topped with melty shredded cheddar cheese, a dollop of tangy sour cream, and fresh green onions, this recipe offers a satisfying blend of creamy, spicy, and savory goodness. Ready in just over an hour and served as a complete meal, these loaded stuffed potatoes are a crowd-pleaser that’s perfect for family dinners or casual entertaining. Indulge in this comforting, customizable dish that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 pound ground beef
- 1 piece yellow onion, diced
- 2 cloves minced garlic
- 14.5 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup chopped green onions
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pierce each one several times with a fork to allow steam to escape during baking.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
Stir in the diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Let the chili simmer for 15-20 minutes until thickened.
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes.
Cut a slit down the center of each potato and gently push the ends together to open them up.
Spoon the chili over each potato, generously topping them with shredded cheddar cheese.
Optional: Return the potatoes to the oven for 3-5 minutes to melt the cheese if desired.
Garnish with sour cream and chopped green onions before serving. Enjoy!
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 463 mg | 36% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 2459 mg | 52% | |
*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.
