Chili Topped Baked Potatoes

Two of my favorite foods combined into one delectable lunch or dinner. Chili and potatoes! This is a great way to stretch a little bit of my leftover Beef Chili — not enough for two dinners but too much for one? Figure about 1/2-3/4 cup of chili per baked potato, depending on how much you need to stretch and the size of your spud. The recipe below is for 3 servings but you’ll need to tailor it depending on how many people you want to feed.

 This is the first time I’m introducing potatoes to my blog. I don’t mean to offend anyone, but I need to mention that you need to scrub potatoes before you bake them. You’ll have to trust me why I’m mentioning this . . .

I usually cut one of those “scubbies” in half but I kept it whole to illustrate the need to wash potatoes, whether you peel them or not. You’ll also see little growths on a potato. Some people call them eyes. Whatever their name, you need to remove them with the tip of a small knife. Finally, you need to prick the potatoes with a fork in several spots before baking to prevent your potato from exploding.  You don’t want to clean up that mess!


Serves 3

  • 3 baking potatoes (also called russets)
  • salt and pepper to taste
  • 2 to 2 1/4 cups Beef Chili
  • 3/4 cup grated sharp cheddar cheese
  • sour cream for garnish, optional
  • sliced scallions for garnish, optional
  1. Preheat oven to 425 degrees.
  2. Scrub potatoes (see above), dry them and prick them with a fork.
  3. Bake for an hour, turning them over after 30 minutes.
  4. While the potatoes are in the oven, reheat the chili in the microwave.
  5. Line a cookie sheet with parchment paper or aluminum foil. If using foil, spray it with nonstick spray to prevent sticking.
  6. After an hour, check to see that the potatoes are cooked. Squeeze them gently. If there’s no resistance, they’re done.
  7. Slice the potatoes in half. Be careful because they’re hot and steam will escape. Lightly press down on the potato halves with a fork to flatten them for the chili topping. Salt and pepper to taste.
  8. Spoon the warm chili over each potato half and then cover with the cheese.
  9. Preheat the broiler. When it is ready, put the potatoes under the broiler just to let the cheese melt and brown a bit. Watch carefully.
  10. Serve with a dollop of sour cream and sliced scallions on top.

Grocery Bag: Chili Topped Baked Potatoes