Chili Stuffed Baked Potatoes

Chili Stuffed Baked Potatoes

These Chili-Stuffed Baked Potatoes are basically piling comfort food on top of comfort food for a warm, delicious meal that will fill up everyone. They’re also a great way to use up leftover Chili or Chili Mac! Simply bake your potatoes and smother them with the warm, delicious chili and sour cream and cheese for pure food heaven.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 1

Servings:

Calories: 866kcal

Author: Megan Porta

Ingredients

▢ 2 large Russet baking potatoes
▢ 2 tbsp olive oil
▢ 1 tbsp seasoned salt such as Lawry's
▢ 2 cups prepared Best Chili on Earth OR Easy 5-Ingredient Chili OR Chili Mac
▢ 1/2 cup cheddar cheese shredded
▢ 4 tbsp sour cream
▢ 2 tbsp fresh chives chopped

Instructions

Make the Baked Potatoes: Preheat the oven to 400 degrees F. Run the potatoes under cold water, scrubbing with fingers or a small brush, until clean. Poke holes all around the potatoes using a fork.
Rub approximately 1 tablespoon of olive oil over the entire surface of each potato. Coat with seasoned salt and place in the center of a rimmed baking sheet. Bake in the preheated oven for 1 hour, or until a knife or fork can be easily inserted into the centers.
During the last 15 minutes of baking the potatoes, heat the Best Chili on Earth in a saucepan over medium heat until simmering.
Assemble the potatoes: Remove the potatoes from the oven but keep them on the baking sheet. Cut them down the centers lengthwise. Top each potato with 1 cup of the warmed Chili or Chili Mac and 1/4 cup of the cheese. Return to the oven for 5 minutes, or until cheese is melted.
Remove from the oven and top each potato with 2 tablespoons of sour cream and 1 tablespoon of chives. Serve immediately!

Notes

Use large potatoes. Smaller potatoes won't be able to hold all the loaded chili on them.
Some people wrap baking potatoes in foil for a softer skin, but I find this can often lead to mushier, steamed potato flesh rather than baked fluffy potato.
Check the thickest part of the potato with a sharp knife to ensure they’re cooked all the way through.
To make the perfect pocket potato: Use a sharp tip knife and place a small slit near each end of the potato, slice potatoes the length between each small cut, lightly push each end of the potato toward the center. Fluff the inside of the potato with fork tines if needed.
Use ground beef chili, ground turkey or white chicken chili, or even vegan chili.

Nutrition

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