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Chili-Topped Baked Potatoes Recipe

Top your baked potato with chili for comfort food overload!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 2 servings
Calories: 884kcal
Author: Megan Porta


  • 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. chopped chives


  • 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!


Calories: 884kcal | Carbohydrates: 99g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 4419mg | Potassium: 2586mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1973IU | Vitamin C: 34mg | Calcium: 418mg | Iron: 12mg
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