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–+ servings
Baked potato topped with chili, cheese, sour cream, and green onions.

Chili Baked Potato Recipe

Turn leftover Best Chili on Earth into a completely different dinner by piling it onto fluffy, seasoned baked potatoes with melted cheddar, sour cream and chives.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Servings: 2
Calories: 866kcal
Author: Megan Porta

Ingredients

  • 2 large Russet baking potatoes
  • 2 tbsp olive oil
  • 1 tsp seasoned salt such as Lawry's
  • 2 cups  prepared Best Chili on Earth 
  • 1/2 cup cheddar cheese shredded
  • 4 tbsp sour cream
  • 2 tbsp fresh chives chopped

Instructions

  • Prepare the potatoes. Preheat the oven to 400 degrees F. Scrub the potatoes under cold water and pat them completely dry. Use a fork to poke holes all over each potato.
  • Season the potatoes. Rub approximately 1 tablespoon of olive oil over the entire surface of each potato. Sprinkle evenly with 1 to 2 teaspoons seasoned salt and place on a rimmed baking sheet.
  • Bake until tender. Bake for approximately 1 hour, or until a sharp knife slides easily into the thickest part of each potato.
  • Warm the chili. During the final 10 to 15 minutes of baking, heat the chili in a saucepan over medium heat until simmering.
  • Load the potatoes. Remove the potatoes from the oven, keeping them on the baking sheet. Cut each potato lengthwise through the center and gently press the ends inward to open it. Fluff the insides with a fork.
  • Melt the cheese. Top each potato with 1 cup warm chili and 1/4 cup shredded cheddar. Return to the oven for 5 minutes, or until the cheese has melted.
  • Add the toppings. Top each chili baked potato with 2 tablespoons sour cream and 1 tablespoon chopped chives. Serve immediately.

Notes

  • Choose large potatoes. Large russets have sturdy skins and enough fluffy potato to hold a generous portion of chili. Select potatoes of similar size so they bake evenly.
  • Skip the foil. Foil traps steam, producing softer skins and denser potato flesh. Bake the potatoes uncovered for lightly crisp skins and fluffy centers.
  • Check for doneness. Insert a sharp knife into the thickest part of each potato. It should slide into the center without resistance. Especially large potatoes may require additional baking time.
  • Use leftover chili. My Best Chili on Earth is my top choice, and its flavor becomes even better after a night in the refrigerator. Ground turkey, white chicken, vegetarian or vegan chili also works.
  • Store the components separately. Refrigerate extra potatoes, chili and toppings in separate airtight containers for the best texture.
    Bake the potatoes without foil. This gives them lightly crisp, seasoned skins and fluffy centers sturdy enough to hold the chili and toppings.

Nutrition

Calories: 866kcal | Carbohydrates: 99g | Protein: 30g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 2710mg | Potassium: 2534mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 27mg | Calcium: 396mg | Iron: 12mg
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