Home » Main Dishes » Chili Baked Potatoes

Chili Baked Potatoes

Chili Baked Potatoes are a weeknight favorite. Easy to make and everyone can customize their baked potato with their favorite toppings. A great way to use leftover chili!

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Chili Cheese Baked Potatoes with Fritos, cheese and sour cream

Chili Baked Potatoes

I think the first time I ever tried a chili baked potatoes was likely at Wendy’s. Maybe they invented the chili baked potato to sell more chili! Anyways, it’s good. Lick the plate good. 

Chili Baked Potatoes on 2 plates with Fritos and red onions

Chili is always a favorite for dinner at our house and leftover chili is even more delicious than when it’s freshly made. However, there usually isn’t enough leftover for another meal for all of us, so I like to stretch it out and make Chili Baked Potatoes or Chili Cheese Fries

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK| PINTEREST | INSTAGRAM|TWITTERBLOGLOVIN

How to Make Chili Baked Potatoes:

Scrub potatoes until clean and dry. Pierce with a fork or sharp knife. Place potatoes on a baking sheet. If you like crispy skinned potatoes, rub with a bit of olive oil and sprinkle with coarse salt. Bake for about 1 hour at 400 degrees. 

Meanwhile prepare or reheat the chili. Prepare the toppings by chopping onions and shredding cheese. 

When potatoes have cooked through, remove from oven. Slice potatoes in half, scraping insides with a fork until fluffy. Fill with butter and season with salt and pepper. Top with chili and your favorite toppings.

Chili Baked Potato topped with sour cream, cheese, red onion and Fritos

Toppings for Chili Cheese Baked Potatoes:

  • Chili Recipes:  Our classic Chili is thick and hearty. This Quick and Easy Crock Pot Chili is another favorite.
  • Go Tex-Mex with this  Easy Taco Chili or change it up with this Smoked Chicken and Black Bean Chili. Any of these will be great served over baked potatoes or use your favorite chili recipe. 
  • Shredded Cheese: cheddar, Colby Jack, Pepper Jack or smoked Gouda are good options. 
  • Diced Onions: red onions, sweet onions, green onions or even french fried onions are delicious. 
  • Peppers: candied jalapenos or fresh sliced jalapenos add a little kick to your chili baked potato.
  • Crispy Toppings: Cooked bacon crumbles because bacon makes everything better.
  • Creamy Toppings: Sour cream or ranch dressing is great, especially if you are serving a spicy chili over your baked potatoes. 
  • Guacamole: Give your Chili Baked Potato a Tex-Mex kick with Roasted Garlic Guacamole or diced avocados. Trust me, it’s good!
  • Homemade barbecue sauce or ketchup is also a favorite topping for any meal with chili at our house.
  • Add some crunch: We used Fritos but tortilla chips would work great too. 

How to Make a Baked Potato Bar:

A baked potato bar is a great idea for get togethers with friends or any night of the week with your family. Dish up all of the toppings along side of your baked potatoes and let everyone create their ultimate stuffed baked potato! 

Chili Cheese Baked Potato with

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK| PINTEREST | INSTAGRAM|TWITTERBLOGLOVIN

Chili Baked Potato served on a white plate

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 4 Servings

Chili Baked Potatoes

Chili Baked Potato topped with cheese, sour cream, onions and fritos

Chili Baked Potatoes are a weeknight favorite. Easy to make and everyone can customize their baked potato with their favorite toppings. A great way to use leftover chili!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 4 russet baking potatoes
  • 2 cups Chili
  • 4 tablespoons softened butter
  • salt and pepper
  • 1 cup shredded Colby Jack or cheddar cheese
  • 4 tablespoons sour cream
  • 1/4 cup diced red onions
  • 1 cup Fritos - crushed

Instructions

  1. Preheat oven to 400°
  2. Scrub potatoes and pat dry. Pierce with a fork and place on a baking sheet. Rub with olive oil and sprinkle with a pinch of kosher salt for crispy potato skins.
  3. Bake for one hour or until potatoes are cooked through.
  4. Meanwhile, heat chili.
  5. Split potatoes and scrape potato until fluffy. Add butter and salt and pepper.
  6. Top with chili, cheese, red onion and crushed Fritos.
  7. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 733Total Fat: 44gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 71mgSodium: 691mgCarbohydrates: 71gFiber: 6gSugar: 3gProtein: 17g

Nutritional calculation is estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

 

3 Comments

  1. I make Chili Baked Potatoes often. I cheat by “baking” potatoes in microwave or wrapping them in foil and “baking” them in the slow cooker. Even though we have frito pie often (just had some last night), I have never thought to top my chili baked potatoes with fritos. Will have to try next time.

Leave a Reply

Your email address will not be published. Required fields are marked *