Description
Cheesy Chili Stuffed Potatoes
A hearty, cheesy, and flavor-packed dish featuring baked potatoes loaded with savory chili & gooey melted cheese! Perfect for game nights, comfort food cravings, or a fun twist on chili night!
Ingredients
For the Potatoes:
2 large russet potatoes
1 tbsp olive oil
½ tsp salt
For the Chili Filling:
½ lb ground beef
½ small onion, diced
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp chili powder
½ tsp paprika
¼ tsp cumin
1 cup tomato sauce
½ cup kidney or black beans (optional)
For Topping:
1 cup cheddar cheese, shredded
1 tbsp chopped green onions or parsley (optional)
Instructions
Bake the Potatoes
Preheat oven to 400°F (200°C).
Rub olive oil & salt over the potatoes.
Bake for 50-60 minutes or until fork-tender.
Let cool slightly, then slice in half.
Make the Chili Filling
In a pan, brown ground beef over medium heat.
Add onions & garlic, sauté until fragrant.
Stir in salt, black pepper, chili powder, paprika, & cumin.
Add tomato sauce & beans, simmer for 10 minutes.
Assemble & Bake
Scoop a little flesh from the potatoes to create a well.
Fill each potato with chili mixture and top with shredded cheese.
Bake at 400°F (200°C) for 5-10 minutes until cheese is bubbly.
Serve & Enjoy!
Garnish with green onions or parsley.
Dig in and enjoy this cheesy, meaty, comfort-food delight!
Would you add sour cream or jalapeños for extra kick?
Step-by-Step Guide
1. Prepare & Bake: Thoroughly scrub the potatoes. Prick them several times with a fork. Coating them in oil and salt ensures a crispy skin. Place them directly on the oven rack for even heat circulation.
2. Cook the Filling: While potatoes bake, start the chili. Fully brown the ground beef to develop flavor before adding aromatics. Let the onion and garlic soften for 2-3 minutes before adding spices to toast them slightly.
3. Simmer: After adding tomato sauce and beans, reduce heat to low. Let the chili simmer uncovered, stirring occasionally, to thicken and concentrate the flavors.
4. Hollow & Fill: Once potatoes are cool enough to handle, slice them lengthwise. Use a spoon to gently scoop out some of the fluffy interior, creating a sturdy “boat.” Leave about a 1/4-inch border.
5. Final Bake: Assemble potatoes on a baking sheet. The final bake at 400°F is brief—just until the cheese is fully melted and the filling is piping hot.
Serving Suggestions
Serve these stuffed potatoes immediately while the cheese is gloriously gooey. A dollop of cool sour cream or Greek yogurt provides a perfect contrast. For heat, top with sliced jalapeños or a drizzle of hot sauce. Pair with a simple green salad or crunchy coleslaw to balance the hearty meal. They also make excellent party food when prepared with smaller potato halves.
How-to Summary
Bake oiled russet potatoes at 400°F for 50-60 minutes. Simultaneously, brown ground beef with onion and garlic, then season with spices. Add tomato sauce and optional beans, simmering for 10 minutes. Halve the baked potatoes, scoop out some flesh, fill with chili, and top with cheddar cheese. Bake again for 5-10 minutes until cheese melts. Garnish and serve hot.
Frequently Asked Questions
Can I make these ahead of time? Yes. Bake potatoes and prepare chili separately. Store in the fridge for up to 2 days. Assemble and do the final cheese melt just before serving.
How can I make this vegetarian? Substitute ground beef with a plant-based ground alternative or use an extra cup of beans (like black beans and pinto beans).
What other cheeses work well? Monterey Jack, pepper Jack, or a Mexican blend are excellent choices for meltability and flavor.
My potatoes are still hard. What happened? Potatoes can vary in size and density. Ensure your oven is fully preheated and extend baking time in 10-minute increments until a fork slides in easily.
Can I cook the potatoes faster? For a quicker method, microwave scrubbed potatoes for 8-10 minutes, then finish in a 400°F oven for 15 minutes to crisp the skin before stuffing.
Common Mistakes to Avoid
- Not Pricking the Potatoes: Skipping this step can lead to steam buildup and potential bursting in the oven.
- Overfilling the Potato Boats: This can cause messy spillover. Fill just to the rim.
- Using Pre-shredded Cheese: These often contain anti-caking agents that hinder melting. Shredding cheese from a block gives a smoother, gooier result.
- Rushing the Chili Simmer: Simmering allows flavors to meld and the sauce to thicken properly, preventing a runny filling.
Conclusion
Cheesy Chili Stuffed Potatoes are the ultimate customizable comfort food, combining two classics into one satisfying dish. By following the detailed steps and avoiding common pitfalls, you can create a reliably delicious meal perfect for any occasion. Don’t hesitate to experiment with toppings and fillings to make it your own. This recipe is sure to become a cherished, crowd-pleasing favorite in your cooking repertoire.