Chili Style Baked Potatoes (Printable)

Tender baked potatoes paired with a rich chili topping of beans, tomatoes, and spices.

# Components:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (any color), diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - 1 can (14 oz) chopped tomatoes
11 - 1 can (14 oz) kidney beans, drained and rinsed
12 - 1 can (14 oz) black beans, drained and rinsed
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese (60 g)
17 - 4 tablespoons sour cream or Greek yogurt
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro, chopped

# Directions:

01 - Preheat the oven to 400°F. Prick the potatoes several times with a fork, rub lightly with salt, and place directly on the oven rack. Bake for 50–60 minutes, or until tender when pierced with a knife.
02 - While the potatoes bake, heat olive oil in a saucepan over medium heat. Sauté the onion, garlic, and bell pepper for 5 minutes until softened.
03 - Stir in ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne pepper if using. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
05 - Split the baked potatoes open and fluff the insides with a fork. Spoon generous amounts of chili over each potato.
06 - Top with desired optional toppings and serve immediately while hot.

# Expert Advice:

01 -
  • Budget-friendly and filling
  • Vegetarian, gluten-free, and easily customizable
02 -
  • This dish is naturally gluten-free, but check labels on canned goods and spices to confirm.
  • Skip cheese and sour cream or use plant-based alternatives for a vegan version.
03 -
  • Try pinto or cannellini beans instead of black or kidney beans for a new twist.
  • Don't forget to fluff the potato before adding chili for the perfect texture.
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