Chili-Stuffed Baked Potatoes combine two American comfort-food favorites into one hearty meal. Baked potatoes became an especially popular family supper because their fluffy interiors could be topped with inexpensive, filling ingredients already found in the pantry. This version turns them into a complete meatless entrée with kidney beans, black beans, tomatoes, onions, garlic, chili powder, cumin, and cheese. The homemade chili is spooned generously over split baked potatoes before a final layer of cheese is melted on top. Filling without being complicated, this recipe has the familiar flavors of chili night with the satisfying texture of a classic oven-baked potato.
Ingredients
- 6 8 oz baking potatoes
- 7 tsp oil (divided)
- 1 onion (chopped, about 3/4 cup)
- 2 cloves garlic (minced)
- 14 ½ oz diced tomatoes, divided (1 can, , divided)
- 15 oz kidney beans (1 can, rinsed and drained)
- 15 oz black beans (1 can, rinsed and drained)
- ½ cup marinara pasta sauce (from a jar)
- ¼ cup tomato paste
- ¾ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp salt
- 2 green onions (chopped)
- 6 oz shredded Mexican-blend (1 ½ cup, or Cheddar cheese)
Instructions
Step 1: Prepare the Oven and Potatoes
- Preheat the oven to 425°F.
- Line a baking pan with foil.
- Prick the potatoes with a fork.
- Rub each potato with 1 tsp oil and place on a baking sheet.
Step 2: Bake the Potatoes
- Bake until tender, about 1 hour 15 minutes.
- Let the potatoes stand until cool enough to handle.
- Reduce the oven temperature to 375°F.
Step 3: Begin the Chili
- Heat the remaining 1 tsp oil over low heat.
- Add the chopped onion, garlic, and half of the diced tomatoes.
- Cook and stir for 4 to 5 minutes.
Step 4: Finish the Chili Mixture
- Stir in the kidney beans, black beans, marinara sauce, tomato paste, chili powder, cumin, salt, and remaining diced tomatoes.
- Increase the heat to medium and bring to a boil.
- Cook for about 5 minutes.
Step 5: Thicken the Chili
- Reduce the heat to medium-low.
- Cook until the chili has thickened, about 10 minutes.
- Stir in the chopped green onions.
Step 6: Split and Fill the Potatoes
- Split each potato open lengthwise, leaving about 1 inch intact on each end.
- Fluff the potato flesh gently with a fork.
Step 7: Add Chili and Cheese
- Layer about 2 tbsp cheese, 3/4 cup bean mixture, and another 2 tbsp cheese over each potato.
- Step 8: Melt the Cheese
- Return the stuffed potatoes to the baking pan.
- Heat at 375°F for 5 to 7 minutes, or until the cheese is melted.
- Alternatively, microwave each potato for 1 to 2 minutes until the cheese melts.
Tips
- Choose similarly sized baking potatoes so they finish cooking at approximately the same time.
- Russet potatoes work especially well because their interiors become light and fluffy when baked.
- For extra heat, increase the chili powder or add finely chopped hot peppers.
- Use sharp Cheddar for a stronger cheese flavor or Mexican-blend cheese for a milder topping.
- Add corn to the bean mixture for extra sweetness and texture.
- Top the finished potatoes with sour cream for a cool contrast to the chili.
- Add extra chopped green onions just before serving for freshness.
- The chili mixture can be prepared ahead and refrigerated, then reheated while the potatoes bake.
- For a heartier non-vegetarian variation, add cooked ground beef or turkey to the chili mixture.
- Leftover chili can be served over rice, tortilla chips, or additional baked potatoes.
Nutrition
Calories: 530kcalCarbohydrates: 82gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 820mgPotassium: 1850mgFiber: 15gSugar: 10gVitamin A: 1050IUVitamin C: 32mgCalcium: 310mgIron: 5mg