Chili Baked Potato Recipe

This chili baked potato recipe gives my Best Chili on Earth a very worthy second act. Spoon that rich, hearty chili over a fluffy baked potato, add plenty of melted cheddar, sour cream and chives, and leftovers become a completely different dinner.

My chili has earned hundreds of five-star ratings and remains one of the Pip and Ebby recipes I’m proudest of. It tastes even better the next day, so whenever I have extra in the fridge, this is exactly how I want to use it. No sad repeat dinner and no complicated reinvention required.

Chili and baked potatoes are two of my favorite comfort foods, and piling one on top of the other is my idea of a perfect meal. I could eat this every day, especially when everyone gets to load up their potato with the toppings they love!

Why This Chili Baked Potato Recipe Works

• It begins with a truly great chili. My Best Chili on Earth has earned hundreds of five-star ratings and gives these potatoes a rich, hearty topping that canned chili cannot match.
• Leftovers become a different dinner. Chili tastes even better the next day, and serving it over baked potatoes keeps it from feeling like a repeat of last night’s meal.
• The entire potato tastes good. Olive oil and seasoned salt give the skin a lightly crisp, savory finish worth eating.
• It’s a complete meal. A russet potato topped with meaty chili and melted cheddar is satisfying enough to stand alone for dinner.
• Everyone gets what they want. Start with cheese, sour cream and chives, then let everyone build their own with their favorite chili toppings.

Chili Baked Potato Ingredients

Russet potatoes – Large russet potatoes are the best choice because their sturdy skins become lightly crisp while the insides bake up fluffy. Choose potatoes similar in size so they finish baking at the same time.

Olive oil – Coating the potatoes with oil helps the skins crisp and gives the seasoned salt something to cling to. Another neutral cooking oil may be used.

Seasoned salt – I use Lawry’s to add flavor to the potato skins. Coarse kosher salt also works if you prefer a simpler seasoning.

Chili – My World’s Best Chili Recipe is the top choice for these potatoes. It has earned hundreds of five-star ratings, and its rich, hearty flavor becomes even better after a night in the refrigerator. My 5-Ingredient Chili works when you need a quicker option, and leftover Chili Mac creates an extra-hearty variation.

Cheddar cheese – Freshly shredded cheddar melts smoothly over the hot chili. Monterey Jack, Colby Jack or another favorite melting cheese can be substituted.

Toppings – Sour cream and fresh chives are my go-to finishing touches. Green onions, bacon crumbles, diced avocado, jalapeños or extra shredded cheese are also good options.

How To Make Chili Stuffed Baked Potatoes

This is a shorter version of the complete recipe instructions found at the bottom of the post. Refer to the recipe card for specific temperatures and times.

Make the Baked Potatoes

Assemble the Potatoes

Recipe Notes and Tips

• Choose large russet potatoes. They have sturdy skins and enough fluffy potato inside to support a generous serving of chili and toppings. Select potatoes of similar size so they bake evenly.
• Skip the foil. Baking potatoes uncovered allows the skins to become lightly crisp. Wrapping them in foil traps steam, resulting in soft skins and denser, moister potato flesh.
• Check for doneness. Insert a sharp knife into the thickest part of each potato. It should slide easily into the center without resistance. Large potatoes may need slightly more than 1 hour.
• Open and fluff the potatoes. Cut a small slit near each end, then make one lengthwise cut connecting them. Gently press the ends toward the center to open the potato, then fluff the inside with a fork before adding the chili.
• Use your favorite chili. My Best Chili on Earth is my top recommendation, but ground turkey chili, white chicken chili or vegan chili also works. For a quick option, use my 5-Ingredient Chili.
• Plan for leftovers. Assemble only the chili baked potatoes you intend to eat immediately. Store extra potatoes and chili separately so the skins do not become soggy.

Chili Baked Potato Variations

• Use a different chili. Ground turkey chili, white chicken chili, vegetarian chili and vegan chili can all replace traditional ground beef chili.
• Make it extra cheesy. Add warm cheese sauce along with the shredded cheddar for a fully loaded chili cheese baked potato.
• Add more heat. Top with sliced jalapeños, pepper Jack cheese, hot sauce or crushed red pepper flakes.
• Try sweet potatoes. Replace the russet potatoes with baked sweet potatoes for a sweet-and-savory variation.
• Use chili mac. Spoon leftover chili mac over the potatoes for an especially hearty meal.

What to Serve With Chili Baked Potatoes

These loaded potatoes are filling enough to serve as the main dish. Pair them with a fresh vegetable or set up a toppings bar and let everyone build their own.

• Roasted vegetables. Lemon Roasted Vegetables, Roasted Broccoli or Sautéed Asparagus add a lighter side to this hearty meal.
• Fresh salad. A simple green salad or Chopped Salad provides a crisp, fresh contrast to the warm chili and potato.
• Cornbread. Serve with Homemade Cornbread for soaking up any chili that falls onto the plate.

Baked Potato Bar Toppings Ideas

A baked potato bar is an easy way to turn dinner into a build-your-own meal for family movie night, game day or a casual gathering. Keep it simple with a few classic toppings, or add hearty options so each potato can turn into a complete meal.

Classic Potato Toppings

• Butter
• Sour cream
• Shredded cheddar cheese
• Warm cheese sauce
• Bacon crumbles
• Chopped chives or green onions

Hearty Toppings

• Homemade chili
• Taco meat
• Sloppy Joe mixture
• Chopped ham
• Cooked breakfast sausage
• Mac and cheese
• Black beans or chili beans
• Steamed broccoli
• Sautéed mushrooms

Fresh and Flavorful Toppings

• Corn salsa
• Diced tomatoes
• Guacamole or diced avocado
• Pickled or fresh jalapeños
• Salsa
• Diced red onion
• Fresh cilantro

For a baked potato bar, keep the potatoes warm and set out the toppings in individual bowls. I like to include at least one hearty protein, two cheese options and a mix of cool and crunchy toppings so everyone can build a potato they’ll enjoy.

What To Make With Leftover Chili

This chili baked potato recipe is one of my favorite ways to give leftover chili a completely different second act. If you still have more to use, try one of these easy ideas:

• Make chili dogs. Spoon warm chili over hot dogs and finish with shredded cheddar and diced onions.
• Create chili mac and cheese. Stir chili into creamy mac and cheese for an especially hearty dinner.
• Fill tacos, burritos or enchiladas. Add cheese and your favorite toppings for an easy Tex-Mex meal.
• Top fries or tater tots. Finish with melted cheese to make chili cheese fries or loaded tots.
• Build a plate of nachos. Spoon chili over tortilla chips, add cheese and bake until melted.
• Fill stuffed peppers or stuffed sweet potatoes. Chili provides a ready-made filling that needs very little additional preparation.

Can I Make Chili Baked Potatoes Ahead of Time?

Yes. Bake the potatoes and prepare the chili in advance, then refrigerate them in separate airtight containers for up to 4 days.

Reheat each component before assembling the potatoes, then add the cheese and return them to the oven briefly until melted. Add sour cream, chives and other cold toppings just before serving.

How To Store Chili Baked Potatoes

For the best texture, store the baked potatoes and chili in separate airtight containers. Refrigerate both within 2 hours of cooking and use within 4 days. Keep the cheese, sour cream, chives and other toppings separate until serving.

An already assembled chili baked potato can also be refrigerated in an airtight container for up to 4 days, but the potato skin will soften beneath the chili.

Can You Freeze Chili Baked Potatoes?

Baked potatoes and chili can both be frozen, but they are best stored separately. Allow the potatoes to cool, wrap each one tightly and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Freeze the chili in a separate airtight container, leaving a little room for expansion. Do not freeze the assembled potatoes with sour cream, chives or other fresh toppings. Thaw the potatoes and chili overnight in the refrigerator before reheating.

The potatoes may be slightly softer or drier after freezing, but fluffing the centers with a fork before adding the reheated chili helps improve their texture.

How To Reheat a Chili Baked Potato

For the best texture, reheat the potato in a 350-degree F oven until warmed through, then add separately heated chili and cheese. Return it to the oven briefly to melt the cheese.

For a faster option, cut the potato open and microwave it with the chili in short intervals until hot. Add the sour cream, chives and other cold toppings after reheating.

More Easy Potato Recipes

• Mashed Potatoes Made With Red Potatoes
• Homemade Potato Chips
• Loaded Baked Potato Slices
• Instant Pot Potato Soup