Chili Loaded Baked Potatoes
Loaded baked potatoes topped with a quick beef and bean chili, shredded sharp cheddar, and a dollop of Greek yogurt or sour cream. This is a fast and mostly hands off meal, easy to throw together on a weeknight!
I like this recipe because it uses simple pantry staples to make a really flavorful chili. A can of diced tomatoes, kidney beans, tomato paste, and a blend of chili spices turn ground beef into a thick, satisfying chili.
We usually serve it over baked potatoes with shredded cheddar and a dollop of Greek yogurt or sour cream. You can also serve it over rice with tortilla chips for an easy meal.
A couple of ingredients make a difference in the texture. The corn flour helps thicken the chili without making it too heavy or pasty, and stirring in cold butter at the end gives the chili a smooth finish.
If you want to take this recipe to the next level, try using freshly milled corn like I did in the video! I used my NutriMill grain mill to mill corn from Azure Standard into fresh corn flour, which adds such a wonderful flavor and texture. But this is completely optional! Store bought cornmeal works beautifully, too.
Main Ingredients & Swaps
- Baked potatoes: Russet potatoes bake up fluffy inside and crisp outside, which is exactly what you want under chili. Olive oil and salt help the skins crisp and season the potato from the outside in.
- Chili: Ground beef, onion, garlic, diced tomatoes, Worcestershire sauce, tomato paste, and ketchup build a savory, slightly sweet base. Chili powder, cumin, onion powder, garlic powder, and paprika give it warmth without a long ingredient list.
- Beans and broth: Dark red kidney beans, or 2 cups home cooked kidney beans, make the chili hearty. Beef broth or chicken stock loosens it just enough to simmer.
- Toppings: Sharp cheddar cheese, grated, and Greek yogurt or sour cream finish the potatoes.
How I Make It
Bake the potatoes at 425F. Wash and dry them, rub with olive oil and salt, and bake on a sheet pan for 45 to 60 minutes, until fork tender. I usually use my small toaster oven which preheats fast and typically baked things faster than my big oven. Meanwhile, heat olive oil in a large skillet or Dutch oven over medium heat, saute the onion with a pinch of salt until softened, then add the ground beef and cook, breaking it apart, until browned.
Toaster Oven Tip
You can also bake the potatoes in a toaster oven at 375F for about 40 minutes, or use a large oven at 425 for 45 minutes. The toaster oven is really hands off because it shuts off when it’s done, so I can completely forget about it and come back to it when I’m ready!
Stir in the diced tomatoes, Worcestershire sauce, tomato paste, ketchup, garlic, chili powder, cumin, onion powder, garlic powder, and paprika. Add the salt, beans, and broth, then simmer gently, covered, for 5 to 10 minutes. Stir in the corn flour a little at a time, add the cold butter, and stir until melted and emulsified, then simmer briefly until thickened.
Cool the potatoes slightly, slit them lengthwise, open them, and fluff the insides with a fork. Spoon chili over each potato and top with cheddar and Greek yogurt or sour cream. The full ingredient amounts and step by step instructions are in the recipe card below.
Video
More Dinner Recipes
If you enjoyed this quick & cozy dinner, here are a few more dinner recipes you might like:
- Easy Buffalo Chicken Loaded Sweet Potatoes
- Sweet Potato Shepherd’s Pie
- Chicken & Potatoes with Garlic Cream Sauce
- Chivi Chicken Bowls
Chili Loaded Baked Potatoes
Ingredients
Baked Potatoes
- 6 medium russet potatoes
- olive oil
- salt
Chili
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 1 pound ground beef
- 1 14.5 oz can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 14.5oz can dark red kidney beans or 2 cups home-cooked kidney beans
- 1 cup beef broth or chicken stock
- 1/4 cup cornmeal or freshly milled corn flour
- 2 tablespoons cold butter
Toppings
- sharp cheddar cheese grated
- Greek yogurt or sour cream
Instructions
- Bake the potatoes: Preheat oven to 425F. Wash and dry them, rub with olive oil and salt, and bake on a sheet pan for 45 to 60 minutes until fork-tender.
- Make the Chili: Heat the olive oil in a large skillet or Dutch oven over medium heat, saute the onion with a pinch of salt until softened, add the ground beef, and cook, breaking it apart, until browned.
- Add the diced tomatoes, Worcestershire sauce, tomato paste, ketchup, garlic, chili powder, cumin, onion powder, garlic powder, and paprika; stir to combine.
- Add the salt, beans, and broth; simmer gently, covered, for 5 to 10 minutes.
- Finish the Chili: Stir in the corn flour, add the cold butter, and stir until melted and emulsified; simmer briefly until thickened.
- Serve: Cool the potatoes slightly, slit them lengthwise, open them, and fluff the insides with a fork. Spoon the chili over the potatoes and top with cheddar and Greek yogurt or sour cream.
Video
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