Chili Style Baked Potatoes (Print Version)

Fluffy baked potatoes with a savory bean and tomato topping, seasoned with comforting spices.

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 bell pepper (any color), diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon dried oregano
10 - 1 can (14 oz) chopped tomatoes
11 - 1 can (14 oz) kidney beans, drained and rinsed
12 - 1 can (14 oz) black beans, drained and rinsed
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese
17 - 4 tablespoons sour cream or Greek yogurt
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro, chopped

# Steps:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub lightly with salt, and place directly on the oven rack. Bake for 50 to 60 minutes until tender when pierced.
02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
03 - Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
05 - Split baked potatoes open and fluff insides with a fork. Spoon chili generously over each potato. Add optional toppings as desired and serve immediately.

# Helpful Hints:

01 -
  • Filling vegetarian comfort food
  • Budget-friendly and easy to make
02 -
  • This dish is naturally gluten-free, but always check canned goods and spice labels.
  • Use plant-based cheese and yogurt for a vegan version.
03 -
  • For extra fluffy potatoes, bake directly on oven rack instead of on a tray.
  • Customize toppings to suit preferences for cheese, yogurt, and fresh herbs.
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