Chili Loaded Baked Potatoes
Fluffy baked potatoes loaded with a rich, spiced beef and bean chili, sharp cheddar, and a cool spoonful of Greek yogurt or sour cream.
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.
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