Save Fluffy baked potatoes topped with a hearty chili made from beans, tomatoes, and warming spices offer a comforting meal that's both satisfying and budget-friendly—perfect for any day.
I first discovered chili-style baked potatoes as a simple meal during busy weekdays, and it quickly became a favorite for its convenience and heartiness.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Chili Topping: 1 tablespoon olive oil, 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 bell pepper (diced), 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, 1 can chopped tomatoes (400 g/14 oz), 1 can kidney beans (400 g/14 oz, drained and rinsed), 1 can black beans (400 g/14 oz, drained and rinsed), ½ teaspoon salt (or to taste), ¼ teaspoon black pepper, pinch of cayenne pepper (optional)
- Toppings (optional): 60 g shredded cheddar cheese, 4 tablespoons sour cream or Greek yogurt, 2 spring onions (thinly sliced), fresh cilantro (chopped)
Instructions
- Bake Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes with a fork, rub with a little salt, and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with a knife.
- Cook Chili:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Add Spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Simmer:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble:
- Split baked potatoes open, fluff insides with a fork, and spoon generous amounts of chili over each potato.
- Finish:
- Add desired toppings and serve hot.
Save This recipe was a hit at our family dinner, with everyone building their own potato and customizing toppings to taste.
Required Tools
Oven, saucepan, wooden spoon, knife, and cutting board are all you need for easy preparation.
Allergen Information
Contains dairy if using cheese or sour cream but remains naturally gluten-free if you check ingredient labels.
Nutritional Information
Each serving (without toppings) contains approximately 370 calories, 5 g fat, 66 g carbohydrates, and 14 g protein.
Save These chili-style baked potatoes make a cozy meal that's both nutritious and simple to prepare—a true crowd-pleaser!
Recipe Help & Answers
- → How long should the potatoes bake for best texture?
Bake the potatoes at 200°C (400°F) for 50–60 minutes until tender when pierced with a knife for a fluffy interior.
- → Can I substitute different beans in the topping?
Yes, pinto or cannellini beans can replace kidney or black beans to vary flavor and texture.
- → What spices give the topping its flavor?
Ground cumin, chili powder, smoked paprika, and dried oregano create the warming, aromatic base.
- → Are there any optional toppings suggested?
Shredded cheddar, sour cream or Greek yogurt, spring onions, and fresh cilantro add creaminess and brightness.
- → How can this dish be adapted for a vegan diet?
Omit cheese and sour cream or use plant-based alternatives to keep it vegan-friendly.