Chili Stuffed Baked Potatoes

If you’re looking for a fun, cozy dinner that combines two comfort-food classics—potatoes and chili—look no further than chili‑stuffed baked potatoes. This recipe transforms humble baked potatoes into satisfying, flavor-loaded meals by stuffing them with your favorite chili and topping them with all the fixings.

They’re perfect for weeknights, family dinners, game-day spreads, or even meals on the go. You can make the chili in advance, bake the potatoes, and assemble just before serving. In the sections below, you’ll find a full guide: ingredients, step-by-step method, tips, variations, FAQs, and serving ideas. Let’s dig in.

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Why You’ll Love Chili‑Stuffed Baked Potatoes

• Comfort meets creativity: A satisfying twist on plain chili—served in a potato “bowl.”

• Customizable and flexible: Use your favorite chili recipe (bean, no-bean, beef, turkey, vegetarian).

• Great for leftovers: Bake extra potatoes or chili and assemble the next day.

• Easy to adapt: Gluten-free, vegetarian, or lower-carb options are workable.

• Hands-on & fun: Let guests build their own potatoes with assorted toppings.

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Ingredients (for 6 stuffed potatoes)

Here’s a guide to everything you’ll need for six hearty chili-stuffed potatoes. Adjust for more or fewer servings.

For the Baked Potatoes

• Large russet potatoes (6) — aim for uniform size

• Olive oil or vegetable oil — about 1–2 Tbsp (for rubbing skins)

• Salt — ½ to 1 tsp

For the Chili (makes enough to generously fill 6 potatoes; you’ll have extra)

• Olive oil — 1–2 Tbsp

• Onion, diced — 1 medium

• Garlic, minced — 3 cloves

• Bell pepper, diced — 1 large (any color)

• Ground beef or turkey — 1.5 lb (≈ 680 g)

• Canned diced tomatoes — 2 cans (14.5 oz each)

• Tomato sauce — 1 can (15 oz)

• Tomato paste — 1–2 Tbsp

• Beans (kidney, black, pinto), drained & rinsed — 2 cans (or ~3 cups cooked)

• Beef or vegetable broth — ~1 cup (adjust as needed)

• Chili powder — 1½ Tbsp

• Ground cumin — 2 tsp

• Smoked paprika — 1 tsp (optional)

• Oregano (dried) — 1 tsp

• Salt & black pepper — to taste

• (Optional) Cayenne pepper or extra chili powder — to taste, for extra heat

Suggested Toppings (all optional; mix and match)

• Shredded cheese (cheddar, Monterey Jack, or dairy-free alternative)

• Sour cream or plain Greek yogurt

• Chopped green onions or red onion

• Fresh cilantro

• Sliced jalapeños

• Diced avocado

• Hot sauce

• Lime wedges

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Step-by-Step Instructions

1. Preheat and Prep the Potatoes

• Preheat your oven to 425 °F (220 °C).

• Scrub potatoes well under running water to remove dirt. Pat dry.

• Prick each potato several times with a fork (to allow steam to escape during baking).

• Rub potatoes lightly with oil and sprinkle with salt.

• Place potatoes directly on oven rack (or on a baking sheet) and bake for 45–60 minutes, or until tender when pierced with a fork. Cooking times vary by potato size.

2. Cook the Chili

While potatoes bake (you can also do this ahead of time):

• In a large pot or Dutch oven, heat oil over medium heat.

• Add the onion and bell pepper. Sauté 4–5 minutes until softened.

• Add minced garlic and cook ~30 seconds until fragrant.

• Add ground meat. Brown, breaking into crumbles, until cooked through (~6–8 minutes). Drain excess fat if necessary.

• Stir in chili powder, cumin, smoked paprika (if using), oregano, salt, and pepper. Let spices toast ~1 minute.

• Add tomato paste and stir for another minute.

• Pour in diced tomatoes (with their juices), tomato sauce, and about ¾ cup broth. Stir to combine.

• Add beans, then adjust liquid: use more broth or water if it’s too thick; simmer uncovered to reduce if too thin.

• Bring to a gentle simmer, then reduce heat to low and cook for 20–30 minutes, stirring occasionally, until flavors meld and chili thickens.

• Taste and adjust seasonings (salt, pepper, chili powder) as needed.

3. Assemble the Stuffed Potatoes

• Once potatoes are baked, remove from oven and let rest 5 minutes.

• Using a knife, slice the top of each potato lengthwise and gently push the ends inward so the center opens like a pocket.

• Carefully scoop or spoon some of the potato flesh aside (you can mix it back in with the chili if desired).

• Fill each potato generously with chili, letting it mound a bit.

• Sprinkle shredded cheese over the chili so it melts into it.

• Add desired toppings: sour cream, green onions, cilantro, jalapeños, avocado, hot sauce, and a squeeze of lime.

4. Serve

• Serve the chili-stuffed potatoes while hot. Offer extra toppings at the table so guests can customize.

• If desired, you can place assembled potatoes under a broiler for 1–2 minutes to crust the cheese—watch closely to prevent burning.

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Tips & Tricks for Best Results

• Choose the right potato: Russets are ideal for their fluffy interior and sturdy skin.

• Even sizes matter: Try to pick potatoes of similar size so they bake evenly.

• Don’t overfill: Leave a bit of room near the top so toppings don’t overflow too much.

• Use thick chili: A loose, soupy chili will make the potatoes mushy. Reduce or thicken your chili before filling.

• Make chili ahead: Prep chili a day in advance, reheat, and stuff potatoes just before serving.

• Keep potatoes warm: After baking, wrap potatoes in foil to retain heat if assembling later.

• Add extra moisture: If the chili seems too dense when stuffing, stir in a splash of broth or water to loosen slightly.

• Customize heat: Leave chili mild and offer spicy toppings (jalapeños, hot sauce) so everyone can adapt.

• Try alternate potatoes: Sweet potatoes work well, too—adjust baking time and seasoning accordingly.

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Variations & Flavor Twists

• No‑bean version: Omit beans and add extra meat and vegetables (zucchini, mushrooms, carrots) for texture.

• White chicken chili style: Use shredded chicken, white beans, green chilies, and a lighter broth; stuff those into baked potatoes.

• Vegetarian stuffed potatoes: Use chili made with lentils, extra beans, or plant-based meat substitute.

• Cheesy cornbread top: After stuffing, sprinkle a layer of cornmeal-cheese mixture and bake until crisp for an extra crust.

• Chili mac stuffed potato: Mix some cooked macaroni into the chili before stuffing for extra heartiness.

• Southwest flavor: Add corn, black beans, cumin, lime, and cilantro to your chili before stuffing.

• Smoky chipotle twist: Mix minced chipotle in adobo or chipotle powder into the chili for a smoky heat.

• Tex-Mex style: Top with pico de gallo, guacamole, or pickled jalapeños for fresh contrast.

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What to Serve Alongside

Chili-stuffed baked potatoes are hearty by themselves, but pair them with sides to round out the meal:

• Crisp green salad with a tangy vinaigrette

• Roasted veggies like broccoli, Brussels sprouts, or asparagus

• Cornbread, rolls, or garlic bread

• Tortilla chips or nachos

• Simple steamed rice or quinoa (for those who want extra carbs)

• A light soup or vegetable side for balance

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Storage & Reheating

• Chili leftover: Store the chili in airtight containers for up to 4 days in the refrigerator.

• Potato and chili separately: If possible, store baked potatoes and chili separately—for best texture on reheating.

• Reheating loaded potatoes: Place stuffed potatoes on a baking sheet, cover loosely with foil, and reheat in a 350 °F (175 °C) oven for 15–20 minutes, or until heated through.

• Microwave option: Warm the chili portion first, then microwave the stuffed potato in short intervals until hot. The skin won’t be crisp, but it’s quick.

• Freezing caution: While chili freezes well, stuffed baked potatoes don’t freeze well—the potato texture changes. Better to freeze chili only and bake fresh potatoes.

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Nutritional Snapshot (Approximate per Stuffed Potato with Toppings)

• Calories: 500–650 (varies with toppings and portion size)

• Protein: ~25–35 g

• Carbohydrates: ~50–60 g

• Fat: ~15–25 g

• Fiber: ~8–12 g

• Sugar: ~4–7 g

These values depend heavily on type of meat, amount of toppings, and sizes. Use a nutrition app for precise tracking if needed.

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Frequently Asked Questions

Can I bake potatoes and chili in one pan?
Yes, you can place chili in the bottom of a baking dish and nestle the potatoes around it, but better results come from baking potatoes separately for even texture, then stuffing.

How do I get crisp potato skins?
Rub with oil and salt and bake directly on the rack (rather than a tray) so air circulates. Don’t wrap in foil initially, or the skins will steam.

What if my chili is too runny?
Simmer uncovered to reduce liquid. You can also mash a few beans into the chili to thicken or stir in a spoonful of tomato paste.

Can I make everything ahead?
Definitely. Bake potatoes ahead and reheat or stuff just before serving. Chili tastes even better the next day. Reheat gently before stuffing.

Are there low-carb versions?
Yes, use sweet potatoes or skip the traditional potato and use a lower-carb root like rutabaga. Or serve chili over mashed cauliflower instead of stuffing.

What toppings work best?
Go with contrast: creamy (sour cream, yogurt), fresh (onion, cilantro), spicy (jalapeños, hot sauce), and rich (cheese, avocado). Let guests build their ideal potato.

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Final Thoughts

Chili-stuffed baked potatoes take two beloved comfort foods and combine them in a creative, satisfying way. Warm, filling, and flexible, they offer something fun and hearty for weeknight dinners, special occasions, or game-day spreads. You get all the bold flavor of chili plus the comforting texture of a baked potato, personalized with toppings to suit everyone.

Give this recipe a try. Make extra chili, bake those potatoes, and enjoy a fun, hands-on dinner that feels like a treat.