Baked Potatoes With Chili Recipes

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CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

This is a creative twist on traditional chili. The potatoes make it a delicious, and filling, main dish.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 7 cups.

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
2 tablespoons sugar
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Baked potatoes

Steps:

  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

Try a tasty twist on the usual salt, pepper and butter toppings with our Chili-Topped Baked Potatoes recipe. Made with premade chili, Chili-Topped Baked Potatoes are full of flavor and require only minimal effort. What an easy way to change things up!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 4

4 russet potatoes (1-1/4 lb.)
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Put potatoes on microwaveable plate. Prick in several places with fork.
  • Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
  • Cut potatoes; top with chili, cheese and sour cream.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 7 g, Sugar 3 g, Protein 13 g

BAKED POTATOES WITH CHILI



Baked Potatoes with Chili image

To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

  • Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

BAKED CHILLI & JACKET POTATOES



Baked chilli & jacket potatoes image

Jacket potatoes and chilli are great comfort food when the nights draw in. Make ours in the week when you're short on time for a nutritious family dinner

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

4 large jacket potatoes
1 tbsp sunflower oil
2 red onions , chopped
3 garlic cloves , crushed
1 sachet (30-39g), chilli con carne seasoning mix
500g beef mince
100g smoked bacon lardons
2 tbsp tomato purée
400g can chopped tomatoes
400g can black beans , drained
soured cream , grated cheese and coriander leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking sheet and bake in the oven for 1 hr.
  • While the potatoes are baking, heat the oil in a large frying pan. Add the onion and fry over a high heat for 5 mins until softened. Add the garlic and chilli sachet. Stir a few times to coat the onions in the spices, then tip the onion mixture into a large ovenproof dish.
  • Put the pan back over high heat and add the beef mince, breaking it up with a spatula as you go. Cook until starting to become crisp at the edges, then add to the dish with the onions. Return the pan to heat and cook the bacon until crisp at the edges. Add the bacon to the beef and stir to combine.
  • Stir in the tomato purée and tomatoes, then put the dish in the oven with the potatoes and bake for 25-30 mins until bubbling and starting to thicken. Stir in the beans and season well. Return to the oven for 5 mins to warm through.
  • Cut a cross in the top of each potato and squeeze the sides to open. Spoon in the baked chilli and top with soured cream, cheese and coriander if you like.

Nutrition Facts : Calories 691 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 39 grams protein, Sodium 3.4 milligram of sodium

BAKED POTATOES WITH SPICED BEEF CHILI



Baked Potatoes with Spiced Beef Chili image

Categories     Beef     Potato     Tomato     Bake     Sauté     Dinner     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

2 8-ounce Yukon Gold potatoes
8 ounces lean ground beef
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1 14 1/2-ounce can stewed tomatoes
2 teaspoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.
  • Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.
  • Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.

CHILI BAKED POTATOES



Chili Baked Potatoes image

Side dish ready in 20 minutes! Enjoy baked potatoes and chili beans with a smooth cottage cheese topping - a delicious meal!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

4 large baking potatoes
1 can (15 to 16 ounces) chili beans, undrained
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 1/2 cups cottage cheese
1 tablespoon lemon juice
1 to 2 tablespoons milk

Steps:

  • Pierce potatoes with fork. Microwave potatoes on High 12 to 14 minutes or until tender. Let stand until cool enough to handle. Make Cottage Cheese Topping.
  • While potatoes are cooking, heat chili beans in 2-quart saucepan over medium heat until hot. Split open potatoes; top with beans. Sprinkle with cheese, salt and pepper. Serve with topping.

Nutrition Facts : Calories 315, Carbohydrate 50 g, Cholesterol 15 mg, Fiber 6 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1210 mg

TEX-MEX BAKED POTATOES WITH CHILI



Tex-Mex Baked Potatoes With Chili image

I found this in an old cookbook, made some changes, and it's now the recipe I turn to when I feel like eating chili but don't want to use the slow cooker. You can use any other ground meat, but I like using lean ground turkey.

Provided by rpgaymer

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

2 large russet potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 lb lean ground turkey
1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
15 ounces diced tomatoes
4 tablespoons tomato paste
2 tablespoons barbecue sauce
1/4 cup water
1 teaspoon dried oregano
1 teaspoon dried marjoram
15 ounces black beans, drained
2 tablespoons cilantro, chopped

Steps:

  • Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
  • Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
  • Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
  • Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
  • Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.

BAKED POTATOES WITH VEGETARIAN CHILI



Baked Potatoes With Vegetarian Chili image

Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h20m

Yield 6 loaded baked potatoes, 6 serving(s)

Number Of Ingredients 9

6 russet potatoes
1 (5 3/4 ounce) can black pitted, large olives
4 -5 green onions
2 -3 carrots
8 ounces vegetarian chili
1 bunch broccoli, cut into small pieces and lightly cooked in microwave or 1 bunch broccoli, steamed
1 cup cheddar cheese, shredded
8 ounces nonfat yogurt (or sour cream)
1/2 cup salsa

Steps:

  • Preheat oven to 375°F.
  • Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
  • Place in oven for 45-60 minutes or until soft.
  • While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
  • Heat chili briefly in microwave or on stove top until warm.
  • Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
  • Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
  • Serves 6.

Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15

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Chili-Topped Baked Potatoes Recipe: How to Make It hot www.tasteofhome.com. Directions. In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.
From therecipes.info
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Top Asked Questions

How do you make a baked potato and chili casserole?
To make the potatoes: Preheat the oven to 425 degrees F. Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly. Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil.
What is chili-topped baked potato?
Made with premade chili, Chili-Topped Baked Potatoes are full of flavor and require only minimal effort. What an easy way to change things up! Put potatoes on microwaveable plate.
How to cook chili with peppers and potatoes?
Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot. Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender.
How many calories are in a baked potato with chili?
Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa. 1 each: 595 calories, 15g fat (9g saturated fat), 68mg cholesterol, 732mg sodium, 84g carbohydrate (9g sugars, 10g fiber), 31g protein.

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