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Baked Potato with Chili Recipe

American · Main course · 75 min total

A hearty and satisfying meal featuring a fluffy baked potato topped with a rich, meaty chili. Perfect for a cozy dinner.

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream (optional)
• 2 green onions, sliced (optional)

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes and pierce several times with a fork. Rub with olive oil and place directly on oven rack. Bake for 50-60 minutes until tender.
2. While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up. Drain excess fat.
3. Add onion and garlic to skillet; cook until softened, about 3 minutes. Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
4. When potatoes are done, let them cool slightly. Cut a slit lengthwise and fluff the insides with a fork.
5. Spoon chili over each potato, then top with shredded cheese. Return to oven for 5 minutes or until cheese melts.
6. Garnish with sour cream and green onions if desired. Serve hot.

Tips

• For a vegetarian version, substitute ground beef with plant-based crumbles or extra beans.
• Leftover chili can be stored in the refrigerator for up to 3 days.

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