Chili Style Baked Potatoes (Print Version)

Fluffy baked potatoes served with a rich, spiced bean chili and optional toppings for a satisfying meal.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - 1 can (14 oz) chopped tomatoes
11 - 1 can (14 oz) kidney beans, drained and rinsed
12 - 1 can (14 oz) black beans, drained and rinsed
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese (60 g)
17 - 4 tablespoons sour cream or Greek yogurt
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro, chopped

# How to Make It:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with salt, and place directly on the oven rack. Bake for 50 to 60 minutes until tender.
02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
03 - Incorporate cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until aromatic.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
05 - Split baked potatoes open, fluff insides with a fork, and spoon chili over each. Add optional toppings as desired. Serve hot.

# Additional Tips::

01 -
  • Satisfying and filling main dish
  • Budget-friendly and vegetarian
02 -
  • This recipe is naturally gluten-free if you double check canned goods and spices
  • For vegan option, replace cheese and sour cream with plant-based alternatives
03 -
  • Add corn, zucchini, or carrots for extra vegetables
  • Swap different beans for variety and texture
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