CHILI BAKED POTATO RECIPE
This easy chili baked potato recipe works for weeknights or family dinners for a crowd! This trick lets you cook the potatoes in half the time.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- try our Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili. Or, you can make the chili in advance and refrigerate; then re-warm before serving.
- Meanwhile, wash the potatoes and slice them in half. Line 2 baking sheets with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with kosher salt.
- Turn the potatoes cut side down and prick the tops several times with fork.
- Bake until the potatoes are tender and lightly browned on the edges, about 25 to 35 minutes depending on the exact size of the potatoes. Prick them with a fork to assess doneness. Taste and add an additional sprinkle of salt if necessary.
- Mash the tops of the potatoes lightly with a fork. Serve immediately with the toppings of your choice (listed above).
CHILI STUFFED BAKED POTATOES RECIPE
These delicious Chili Stuffed Baked Potatoes are great to add to your menu! So easy to make ahead for a quick and easy weeknight meal or game day favorite!
Provided by Robyn Stone | Add a Pinch
Categories Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 375º F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.
- Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.
- As potatoes are cooking, prepare black bean chili according to recipe instructions.
- Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210º F.
- Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.
- To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.
Nutrition Facts : Calories 281 kcal, Carbohydrate 39 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 143 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHILI-TOPPED BAKED POTATOES
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
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
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
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 POTATOES WITH CHILI
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
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.
BAKED POTATOES WITH VEGETARIAN CHILI
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
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
SUPER LOADED CHILI POTATO SKINS
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
- Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g
CHILI BAKED POTATOES
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
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
CHILI-TOPPED BAKED POTATOES
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
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 CHILLI & JACKET POTATOES
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
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
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