Pin Fluffy baked potatoes topped with a hearty, budget-friendly chili made from beans, tomatoes, and warming spices is a satisfying meal that brings comfort any day of the week.
The first time I made chili-style baked potatoes, it quickly became a go-to dinner for busy evenings especially because everyone at home loves to choose their own toppings.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1 (any color), diced
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Smoked paprika: ½ teaspoon
- Dried oregano: ½ teaspoon
- Chopped tomatoes: 1 can (400 g/14 oz)
- Kidney beans: 1 can (400 g/14 oz), drained and rinsed
- Black beans: 1 can (400 g/14 oz), drained and rinsed
- Salt: ½ teaspoon or to taste
- Black pepper: ¼ teaspoon
- Cayenne pepper (optional): Pinch for heat
- Shredded cheddar cheese (optional): 60 g (½ cup)
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): Chopped
Instructions
- Prepare Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork, rub with a little salt, and place directly on oven rack. Bake for 50 to 60 minutes until tender when pierced.
- Make Chili:
- 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 Chili:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble:
- Split baked potatoes and fluff insides with a fork. Spoon chili over each potato.
- Top and Serve:
- Add desired toppings and serve hot.
Pin We love to gather at the table and let everyone pile their favorite toppings on these steaming baked potatoes, making dinner feel extra special and communal.
Notes
Try adding corn or zucchini to the chili for more veggies or switch up the beans for variety.
Required Tools
Oven, saucepan, wooden spoon, knife and cutting board are all you need for this easy recipe.
Allergen Information
This recipe contains dairy if using cheese or sour cream and is naturally gluten-free if ingredients are checked.
Pin This is the perfect dish for busy nights because you can prep ahead and let everyone customize their own serving with the toppings they love.
Recipe Q&A
- → How can I make the chili topping spicier?
Adding extra cayenne pepper or chili powder increases the heat. Fresh jalapeños or hot sauce can also boost the spiciness.
- → What potatoes work best for baking?
Russet potatoes are ideal due to their fluffy texture once baked, which pairs well with the hearty chili topping.
- → Can I prepare the chili topping ahead of time?
Yes, the chili can be made in advance and reheated before serving over the baked potatoes for convenience.
- → What are good alternatives for the beans used?
Pinto or cannellini beans can substitute kidney and black beans without altering the flavor significantly.
- → How can I adapt this dish for a vegan diet?
Omit the cheese and sour cream or replace them with plant-based alternatives such as vegan cheese and coconut or soy yogurt.
- → What toppings complement the chili-charged potatoes?
Shredded cheddar, sour cream, sliced spring onions, and fresh cilantro add layers of flavor and texture.