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