Chili Stuffed Baked Potato
Elevate your comfort food game with these hearty and satisfying Chili Stuffed Baked Potatoes. Perfectly baked russet potatoes are loaded with a rich, homemade chili made with your choice of ground beef or turkey, kidney beans, and a medley of bold spices like chili powder, cumin, and paprika. The fluffy potato insides soak up the flavorful chili, while toppings like melted cheddar cheese, creamy sour cream, and fresh green onions add mouthwatering texture and color. Ideal for a cozy family dinner or a flavorful game-day treat, this recipe combines the best of two classics—baked potatoes and chili—for the ultimate crowd-pleaser. Ready in about 75 minutes, this savory dish is comfort food at its finest and sure to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 15 oz canned diced tomatoes
- 15 oz canned kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup water or beef broth
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 green onions, sliced
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then pierce each one several times with a fork to allow steam to escape during baking.
Rub the potatoes with a small amount of olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet and bake for 60 minutes, or until they are tender when pierced with a fork.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Push the onion and garlic to one side of the skillet and add the ground beef or turkey. Cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the diced tomatoes, kidney beans, tomato paste, chili powder, cumin, paprika, salt, black pepper, and water or beef broth. Mix well to combine.
Reduce the heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally, until it thickens.
Once the potatoes are done, carefully remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise down the middle and gently fluff the insides with a fork to create a well for the filling.
Spoon generous portions of the chili into each baked potato, filling them to the brim.
Top the chili-stuffed potatoes with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 375.4 g | 137% | |
| Dietary Fiber | 66.3 g | 237% | |
| Total Sugars | 40.1 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1510 mg | 116% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 10321 mg | 220% | |
*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.
