Loaded chili stuffed baked potatoes
Loaded chili stuffed baked potatoes are the perfect way to use up leftover chili! Tender, fluffy potatoes are filled with warm chili and finished with your favorite toppings.
Yield: 4 servings
Ingredients
- 4 medium russet potatoes
- 4-5 cups leftover chili
- Salt and pepper to taste
Optional toppings:
- Shredded cheese, sliced avocado, sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, pickled jalapeños or pickled red onions, hot sauce or sriracha, etc.
Instructions
- Scrub the potatoes and pierce each one several times with a fork. Place the potatoes in the microwave and cook for 15-16 minutes, until tender. (Squeeze them with a kitchen towel or oven mitt. If the potato gives without resistance and starts to open up, it's ready. If it still seems a bit firm, microwave them for another minute at a time until tender.)
- Meanwhile, reheat your chili in a pot on the stove over medium heat, until warmed through.
- Cut a slit across the top of each potato and fluff the insides with a fork, pulling the potato away from the sides. Season the potatoes lightly with salt and pepper.
- Add a heaping cup of warmed chili to each potato.
- Serve hot, loaded up with desired toppings, and enjoy!
Notes
I prefer to do my “baked” potatoes in the microwave. It’s quick and easy and they’re done in about 15 minutes. Check out my instructions and how-to.
You could also bake your potatoes in the oven. They’ll need about 45-55 minutes at 400.
Rewarm your chili on the stove while you’re prepping your baked potatoes. This should take just 5-7 minutes over medium heat.
Chili can thicken up as it sits, especially if it’s been in the fridge or freezer for a few days. If you need to thin it out, just add some low-sodium broth or even a few splashes of water to get it to the right consistency. Just don't let it get too watery - you want a thicker chili to scoop onto your potato.
Nutrition
Serving: 1serving | Calories: 515kcal
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