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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to low, cover, and let the chili simmer for 15-20 minutes, stirring occasionally to allow the flavors to meld.

Step 7

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.

Step 8

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.

Step 9

Serve hot and enjoy your Chili Topped Baked Potatoes!

Nutrition Facts

Serving size	(2582.4g)

Amount per serving	% Daily Value*
Calories	3169.0

Total Fat 171.7g	0%
Saturated Fat 76.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 458.5mg	0%
Sodium 5142.2mg	0%
Total Carbohydrate 272.7g	0%
Dietary Fiber 50.1g	0%
Total Sugars 36.2g
Protein 149.8g	0%

Vitamin D 24IU	0%
Calcium 1364.5mg	0%
Iron 28.1mg	0%
Potassium 7682.6mg	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: 47.8%

Protein: 18.5%

Carbs: 33.7%