Save A hearty, comforting dish featuring fluffy baked potatoes topped with savory chili, creamy beans, and melted cheese. Perfect for a quick meal or customizable family dinner.
This is a staple for busy evenings in my household. I've made it countless times after work and everyone gets excited building their own loaded potato.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 2 tbsp
- Sea salt: 1 tsp
- Chili: 2 cups prepared chili (meat or vegetarian)
- Black beans: 1 cup canned, drained and rinsed
- Cheddar cheese: 1 cup shredded
- Sour cream: 1/2 cup
- Green onions: 1/4 cup chopped
- Tomatoes: 1/4 cup diced
- Jalapeño: 1 sliced (optional)
- Salt and pepper: to taste
Instructions
- Prepare the potatoes:
- Preheat the oven to 425°F (220°C). Prick each potato several times with a fork. Rub with olive oil and sprinkle with sea salt.
- Bake:
- Place potatoes directly on the oven rack and bake for 50–60 minutes, or until skins are crisp and flesh is tender.
- Warm chili & beans:
- While the potatoes bake, heat chili and black beans together in a saucepan over medium heat until hot, stirring occasionally.
- Prepare potatoes for toppings:
- Remove potatoes from the oven. Let cool slightly, then slice each lengthwise and gently fluff insides with a fork.
- Assemble:
- Spoon the chili and bean mixture over each potato. Top with shredded cheese, then add sour cream, green onions, tomatoes, and jalapeño as desired. Season with salt and pepper.
- Serve:
- Serve hot, with additional toppings on the side if desired.
Save Sharing this meal is always fun. My family loves gathering around the table and adding their favorite toppings to each potato. Everyone can make theirs just how they like it!
Required Tools
Oven, baking sheet (optional), saucepan, knife, and fork make preparation simple and straightforward.
Allergen Information
Contains dairy from cheese and sour cream; naturally gluten-free if you choose gluten-free chili and toppings.
Nutritional Information
Each serving provides roughly 480 calories, 17 g fat, 62 g carbohydrates, and 18 g protein, making it a satisfying meal.
Save Loaded baked potato with chili and cheese is a cozy and filling option any day of the week. Try it with new toppings and enjoy each comforting bite!
Recipe FAQ
- → How do I get crispy potato skins?
Rub the potatoes with olive oil and sea salt before baking directly on the oven rack at 425°F for 50–60 minutes to achieve crisp skin.
- → Can I make this dish gluten-free?
Yes, using gluten-free chili and toppings ensures the dish remains gluten-free. Always check labels for cross-contamination.
- → What are good alternatives for toppings?
Avocado slices, crushed tortilla chips, hot sauce, or vegan cheese and sour cream can be used for variety and dietary preferences.
- → How do I warm the chili and beans properly?
Heat them together in a saucepan over medium heat, stirring occasionally until hot but not boiling.
- → Can this be prepared ahead of time?
You can bake the potatoes in advance and warm the chili and beans when ready to serve for convenience.