Chili Baked Potatoes
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
4 to 6 servings
-
Calories
679 kcal
-
Course
Main Course
-
Cuisine
American
Chili Baked Potatoes
Description
Chili Baked Potatoes are prepared by baking large russet potatoes rubbed with olive oil and salt until soft inside. Meanwhile, a robust chili is cooked, starting with onions sautéed in olive oil, then browned ground beef mixed with tomato paste, garlic, chili powder, and cumin. Canned tomatoes, pinto beans, kidney beans, and beef broth are added and simmered until thickened. Once the potatoes are fork-tender, they are cut open and filled with the chili. Optional toppings such as sour cream and shredded cheese enhance flavor and texture.
The chili brings a balance of savory beef, smoky spices, and hearty beans, while the baked potatoes offer a neutral, fluffy base. This combination creates a layered, warm dish suitable for casual dinners or gatherings. The assembly allows for easy customization with toppings.
According to the notes, the recipe yields six servings with chili, cheese, and sour cream, and nutritional estimates are approximate.
Ingredients
Baked Potatoes
- 4 russet potatoes 6 medium
- olive oil
- salt
Chili
- 1 tablespoon olive oil
- 1 onion diced, large yellow or white
- 1 pound ground beef
- 1 teaspoon salt
- ¼ cup tomato paste 66g
- 4 cloves garlic minced or pressed
- 2 tablespoons chili powder
- 2 teaspoons cumin ground
- ½ teaspoon black pepper
- 1 crushed tomatoes or diced tomatoes, 14-ounce can
- 1 pinto beans drained and rinsed, 15-ounce can
- 1 Kidney Beans drained and rinsed, canned 15-ounce
- 1 cup beef broth
Toppings
- ¾ cup sour cream optional
- 1 ½ cheese optional, shredded
Instructions
Baked Potatoes
- Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork.
- Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.
Chili
- While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
- Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
- Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
- Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
- Taste and add salt and pepper if necessary.
Assemble Potatoes
- Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
Notes
- This recipe serves approximately six people when topped with chili, cheese, and sour cream.
- Baked potatoes should be fork-tender before assembling to ensure softness.
- Drain excess fat from the cooked ground beef to reduce greasiness in the chili.
- The chili should simmer uncovered to thicken and develop flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Calories | 679kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
