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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the russet potatoes clean under running water and dry them with a towel.

Step 3

Pierce each potato several times with a fork and wrap each one in an aluminum foil sheet, leaving space to seal the top later.

Step 4

Bake the foil-wrapped potatoes on a baking tray for 40-50 minutes, or until a skewer inserted into the middle glides through easily.

Step 5

While the potatoes bake, prepare the chili. Heat olive oil in a skillet over medium heat.

Step 6

Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

Step 7

Add the ground beef or turkey, breaking it up with a spoon, and cook until browned, about 5-7 minutes.

Step 8

Stir in the canned diced tomatoes (with their juice), kidney beans, tomato paste, chili powder, cumin, paprika, salt, and pepper.

Step 9

Lower the heat to simmer the chili for 15-20 minutes, stirring occasionally, until it thickens.

Step 10

Once the potatoes are cooked, carefully remove them from the oven and allow them to cool slightly.

Step 11

Open the foil packets and make a lengthwise slit in each potato, fluffing the insides with a fork.

Step 12

Top each potato generously with the prepared chili.

Step 13

Sprinkle shredded cheddar cheese over the chili, allowing it to melt from the heat.

Step 14

Garnish with sour cream and sliced green onions.

Step 15

Serve the baked potato pockets still wrapped in foil for easy handling and cleanup. Enjoy!

Nutrition Facts

Serving size	(1538.1g)

Amount per serving	% Daily Value*
Calories	2214.5

Total Fat 152.9g	0%
Saturated Fat 76.1g	0%
Polyunsaturated Fat g
Cholesterol 541.4mg	0%
Sodium 3851.8mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 31.1g
Protein 131.5g	0%

Vitamin D 0IU	0%
Calcium 1267.2mg	0%
Iron 21.0mg	0%
Potassium 3461.1mg	0%

*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.

Source of Calories

Fat: 60.4%

Protein: 23.1%

Carbs: 16.4%