Chili Baked Potatoes

Cold nights call for cozy dinners, and these chili baked potatoes are exactly that.

Picture this: crispy-skinned potatoes are loaded with a rich, hearty chili packed with flavor. It’s comfort food at its finest, and honestly, this dish feels like a hug in every bite!

Be sure to pile on the toppings! I like cheddar, sour cream, green onions, and a few jalapeño slices.

Grab a fork (and maybe a napkin) and dig into this warm, hearty goodness!

Why You’ll Love These Chili Baked Potatoes

Comfort Food: This recipe combines two classic comfort foods into one hearty, satisfying meal.

Bold and Savory: The chili delivers a deeply satisfying taste with its smoky paprika, cumin, and optional cayenne kick.

One-Dish Wonder: This recipe offers a complete meal in a single dish. It’s so convenient!

Crowd-Pleaser: The familiar ingredients and comforting nature of this dish make it an excellent choice for potlucks, game day parties, or family dinners.

Ingredients

• Russet Potatoes: They serve as a hearty base for the chili topping.
  
• Ground Beef: Used for its rich flavor and texture, ground beef adds depth to the chili.
  
• Olive Oil: It helps achieve a crispy skin on the potatoes.
  
• Onion, Red Bell Pepper, Garlic: These aromatics provide the base flavor for the chili.
  
• Diced Tomatoes and Tomato Paste: Tomatoes enrich the chili with acidity and sweetness while the paste thickens the mixture.
  
• Kidney Beans: They bulk up the chili, providing protein, fiber, and a creamy texture when cooked.
  
• Beef or Vegetable Broth: Choose one for extra flavor.
  
• Seasonings: I use chili powder, cumin, smoked paprika, cayenne, and salt and pepper.
  
• Toppings (Optional): Try cheese, sour cream, green onions, tomatoes, jalapenos, or whatever you prefer!

How to Make Chili Baked Potatoes

These baked potatoes take a little time, but they’re worth it!

1. Prepare the potatoes. Preheat your oven to 400°F. Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork. Rub the potatoes with olive oil, then sprinkle with salt and pepper. Place them directly on the oven rack or a baking sheet.

2. Bake the potatoes. Bake for 50-60 minutes, or until the skin is crisp and a knife slides easily into the center.

3. Brown the beef. Heat the olive oil in a large skillet or saucepan over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain the excess fat if necessary.

4. Add the aromatics and tomato paste. Stir in the onions, bell pepper, and garlic. Cook until softened, about 5 minutes. Add the tomato paste and stir for 1 minute to deepen the flavor.

5. Add the other chili ingredients. Pour in the diced tomatoes (with their juices), kidney beans, and broth. Stir in the chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper.

6. Let it simmer. Bring to a simmer, then reduce heat to low. Let the chili cook uncovered for 20-30 minutes, stirring occasionally, until thickened.

7. Assemble the chili baked potatoes. Once the potatoes are baked, cut a slit down the center of each potato and gently squeeze the ends to open it up. Fluff the insides lightly with a fork, then ladle a generous amount of chili over each potato.

8. Add the toppings. Sprinkle with shredded cheese and let it melt slightly from the heat of the chili. Add a dollop of sour cream or Greek yogurt, sprinkle with green onions, cilantro, or jalapeños, and finish with hot sauce if desired.

9. Serve. Serve with a side salad or steamed vegetables for a complete meal. They’re also great paired with cornbread or garlic bread. Enjoy!

Tips for the Best Chili Baked Potatoes

Follow my tried-and-true tips for perfect potatoes every time. 

• Perfectly prep your potatoes. Thoroughly wash potatoes and pierce multiple times with a fork before rubbing with olive oil, salt, and pepper for crispy skin.
  
• Fluff the insides. After baking, slice open the potatoes and fluff the insides with a fork. This creates a soft base that absorbs the chili flavors better.
  
• Shorten the process. Microwave potatoes for 8-10 minutes instead of baking for a faster weeknight meal.
  
• Take a shortcut. Use canned chili for a quick and easy option. Brands like Chili Man or even fast-food chili (e.g., Wendy’s) work well when you’re short on time.
  
• Set up a fun toppings bar. Offer a variety of toppings like shredded cheese, sour cream, green onions, jalapeños, bacon crumbles, or tortilla chips. Let everyone customize their potato to their taste.
  
• Try tasty variations. Try Mexican-style with cilantro and lime, BBQ-style with bacon and ranch, or use sweet potatoes with pumpkin beef chili.

How to Store

Chili baked potatoes are best enjoyed fresh, but you can prepare and store the chili in advance for convenience. Here’s how to handle your leftover chili.

To Store: Place the cooled chili in an air-tight container and refrigerate within two hours of cooking, where it will keep for up to 4 days.

To Freeze: Transfer the cooled chili to freezer-safe bags or containers and store in the freezer for up to 4-6 months.

To Reheat: Warm the chili in a pot over low heat while stirring occasionally or microwave in 30-second intervals until warm.