Chili Topped Baked Potatoes
Transform a humble comfort food into a hearty, crowd-pleasing meal with these Chili Topped Baked Potatoes! Perfectly baked russet potatoes are loaded with a savory homemade chili brimming with seasoned ground beef, tender kidney beans, and bold spices like smoked paprika and cumin. Finished with melty cheddar cheese, a dollop of creamy sour cream, and a sprinkle of fresh green onions, every bite is a satisfying combination of flavors and textures. This recipe is as easy as it is comforting, with a hands-off baking process and a quick stovetop chili that comes together in under an hour. Whether you’re hosting a casual dinner or need a filling weeknight dinner idea, these loaded baked potatoes are sure to impress. Keywords: chili topped baked potatoes, loaded baked potatoes, homemade chili recipe, comfort food dinner.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 15 ounces kidney beans (drained and rinsed)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 2 pieces green onions, sliced
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry.
Pierce each potato a few times with a fork, rub them with olive oil, and sprinkle with the salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, about 6-8 minutes. Drain any excess grease.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the diced tomatoes (with their juices), tomato paste, kidney beans, chili powder, cumin, smoked paprika, and black pepper. Mix well and bring to a simmer.
Reduce the heat to low, cover, and let the chili simmer for 15-20 minutes, stirring occasionally to allow the flavors to meld.
When the potatoes are done baking, carefully remove them from the oven. Let them cool for a few minutes before slicing them open lengthwise and fluffing the insides with a fork.
Ladle a generous amount of chili over each baked potato. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of green onions.
Serve hot and enjoy your Chili Topped Baked Potatoes!
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 10.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 365 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2545 mg | 54% | |
*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.
