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Baked Potato with Chili and Cheese Recipe

American · Main course · 75 min total

A hearty and comforting baked potato topped with homemade chili and melted cheese, perfect for a satisfying weeknight dinner.

Ingredients

• 4 large russet potatoes, scrubbed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• Sour cream and chopped green onions for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, and season with salt and pepper. Bake directly on oven rack for 50-60 minutes until tender.
2. Meanwhile, in a large skillet over medium-high heat, cook ground beef until browned, breaking it apart. Drain excess fat.
3. Add onion and garlic to the skillet; cook until softened, about 3 minutes.
4. Stir in kidney beans, diced tomatoes, chili powder, and cumin. Bring to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
5. When potatoes are done, let them cool slightly. Slice open each potato and fluff the insides with a fork.
6. Spoon chili over each potato, top with shredded cheese, and return to the oven for 5 minutes or until cheese melts.
7. Serve hot, garnished with sour cream and green onions if desired.

Tips

• For extra crispy skin, rub potatoes with oil and salt before baking.
• Leftover chili can be stored in the refrigerator for up to 3 days.
• Customize with toppings like jalapeños, diced avocado, or hot sauce.

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