Chili Topped Potatoes
Transform your dinner routine with these hearty, flavor-packed Chili Topped Potatoes—a comforting fusion of creamy baked russet potatoes and homemade chili that's brimming with robust spices, tender ground beef (or turkey), and savory beans. This satisfying recipe balances crispy potato skins with a rich, tomato-based chili, infused with smoky paprika, cumin, and chili powder for an irresistible kick. Topped with gooey melted cheddar, a dollop of tangy sour cream, and fresh green onions, these loaded potatoes are the ultimate weeknight dinner or game-day treat. Ready in just over an hour and perfect for satisfying hearty appetites, it's an easy-to-make crowd-pleaser you'll turn to again and again. Keywords: chili topped potatoes, loaded baked potatoes, easy dinner recipe, homemade chili, comfort food.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 pound Ground beef or turkey
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 14.5 ounces Canned diced tomatoes
- 15 ounces, drained and rinsed Canned kidney beans
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon (plus more to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup Water or beef broth
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.25 cup Chopped green onions
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the 4 large russet potatoes thoroughly, then pat them dry with a towel.
Pierce each potato several times with a fork and rub with 2 tablespoons of olive oil. Sprinkle lightly with salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the skins are crispy and a knife easily pierces through the center.
While the potatoes are baking, prepare the chili. In a large skillet or saucepan over medium heat, cook 1 pound of ground beef or turkey until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat.
Add the diced medium yellow onion and 2 minced garlic cloves to the pan with the beef. Sauté for about 5 minutes, or until the onion is softened and translucent.
Stir in 14.5 ounces of canned diced tomatoes, 15 ounces of rinsed and drained kidney beans, and 2 tablespoons of tomato paste.
Season the mixture with 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well to evenly distribute the spices.
Pour in 1 cup of water or beef broth and bring the chili to a gentle simmer. Reduce the heat to low and cook uncovered for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken slightly.
When the potatoes are cooked, remove them from the oven and let cool for a few minutes. Carefully slice them open lengthwise and fluff the insides with a fork.
Spoon generous amounts of chili over each baked potato. Top with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 10.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2433 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.
