Perfectly baked potatoes fluffed up and stuffed with chili (bean or beanless), topped with 2 types of cheese, sour cream, and chives for the perfect anytime meal!
The Perfect Anytime Meal
There’s something pretty incredible about how simple a baked potato is. On its own, it’s still good but we will dress it up, adorn it with pretty much anything, and take it from a side dish to a main dish with just a few ingredients.
Growing up, I lived on 3 veggies – corn, canned peas (stop your judging), and potatoes. I ate taters in every form imaginable. Thank goodness Mom was creative when it came to stuff like that as I never got bored with them.
TKW Family Love
this is my absolute favorite meal ever! i havent made my own yet but i will, i usually get a potato and chili from Wenys and put it together! love love love this recipe and i think i have dinner solved for tonite!
Grab Your Ingredients
What I love about follow-on recipes like this is you get to customize them with what YOU love. Don’t like chili with beans, go full-on Texas-style with all meat. Want it meatless, go that way. Want to switch it up and go with a White Chicken Chili; you can do that too!
- Baked Potatoes – find out how to perfectly bake them!
- Chili – just make sure it’s hot and ready to serve
- Cheese – I like a mixture of assorted cheeses for mine
- Sour Cream – I NEED sour cream and baked potato on my chili but you can omit
- Chives – green onions also work. These add a bit of freshness and brightness to the dish
What Types of Potatoes To Use
For this, you want a sturdier potato that can stand up to the fillings. I prefer russets for their thicker outer skin. You can also use sweet potatoes and even other smaller potatoes.
When it comes to the smaller potatoes, I would still bake those up but then chop them up into pieces and ladle the toppings over the pieces.
What Type Of Chili To Use
This truly is your call. I did a poll a few months ago asking if folks were team beans or team all meat. Honestly many didn’t care. They ate it either way. That’s me. As long as it’s tasty; I’m happy.
My advice though is when you’re ready to serve these stuffed potatoes, make sure the chili is hot as you’ll want your cheese to melt a bit.
Let’s Stuff Our Potatoes!
- To the hot baked potato, carefully insert a thin blade on one end and pull it towards the other, not going all the way through. Alternatively, you can make a zig-zag cut.
- Put your hands on opposite sides of the potatoes (top and bottom from where you started and ended your cut) and carefully pinch to split apart.
- Take a fork and fluff up the inside.
- Spoon in some of the hot chili followed by your shredded cheeses, and sour cream, and top with chives.
- I like to put these in a larger pasta bowl and ladle some extra chili on the outside as we all know we’ll eat the inside of the tater out first and are only left with the skin. Eat that skin as it’s amazing and so nutritious!
Recipe Substitutions & Additions
I know I’ve said this a billion times but I love this section of my posts!
- Potatoes – Try sweet potatoes and pair them with my Pumpkin Beef Chili
- Mexican Style – fill with Texas Chili and top with cilantro, pepper jack cheese, crema, and a squeeze of lime
- BBQ Style – Use my BBQ Bacon Beef Chili and top with BBQ sauce, chipotle ranch, cheese, and crunchy onion straws
- Pulled Pork – make my famous smoked pork and top with BBQ sauce, Sour Cream, Extra Sharp shredded cheddar and coleslaw
Ultimate Loaded Chili Stuffed Baked Potatoes
Perfectly baked potatoes fluffed up and stuffed with chili (bean or beanless), topped with 2 types of cheese, sour cream, and chives for the perfect anytime meal!
- Prep Time: 15 minutes
- Total Time: 15
- Category: comfort food, baked potatoes, meal prep, hearty foods, party foods
- Method: Oven/grill
- Cuisine: comfort food, baked potatoes, meal prep, hearty foods, party foods
Ingredients
- 4 baked Russet potatoes
- 4 cups of chili, hot
- 1 cup freshly shredded Colby jack cheese
- 1 cup freshly shredded cheddar (white or yellow)
- 1 cup sour cream
- 4 Tablespoons chopped chives or green onions
Instructions
- To the hot baked potato, carefully insert a thin blade on one end and pull it towards the other end not going all the way through. Alternatively, you can make a zig-zag cut.
- Put your hands on opposite sides of the potatoes (top and bottom from where you started your cut and ended it) and carefully pinch to split apart.
- Take a fork and fluff up the inside.
- Ladle in some of the hot chili followed by your shredded cheeses, and sour cream, and top with chives.
- I like to put these in a larger pasta bowl and ladle some extra chili on the outside as we all know we’ll eat the inside of the tater out first and are only left with the skin. Eat that skin as it’s amazing and so nutritious!
Notes
*Time does not include you baking the potatoes or the chili
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