Chili Baked Potatoes with All the Fixings

A customizable and satisfying meal featuring fluffy baked potatoes topped with hearty chili, cheese, sour cream, and your favorite toppings!

Prep Time

15 minutes

Total Time

75 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.40/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

4largeRusset Potatoes(Or use your favorite baking potatoes)

£1.50

1tablespoonOlive Oil(Or other cooking oil)

£0.10

to tasteSalt

£0.05

to tastePepper

£0.05

4cupsChili(Homemade or store-bought; adjust amount to preference. Vegetarian chili for vegetarian option.)

£4.00

1cupShredded Cheddar Cheese(Or your favorite cheese blend)

£2.00

1cupSour Cream(Or plain Greek yogurt)

£1.20

2Green Onions(Chopped)

£0.70

as desiredOptional Toppings(Examples: Salsa, hot sauce, jalapenos, bacon bits, guacamole, cilantro, black olives)

Total Cost

£9.60

£2.40 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Scrub potatoes clean and pat dry. Prick each potato several times with a fork.
3.
Rub potatoes with olive oil, salt, and pepper.
4.
Place potatoes directly on the oven rack or on a baking sheet (for easier cleanup).
5.
Bake for 45-60 minutes, or until potatoes are easily pierced with a fork and the skin is crispy. Baking time depends on the size of the potatoes.
6.
While potatoes are baking, heat the chili in a saucepan over medium heat until warmed through. Alternatively, heat in the microwave.
7.
Once the potatoes are cooked, remove them from the oven and let them cool slightly.
8.
Slice each potato lengthwise and fluff the inside with a fork.
9.
Top each potato with chili, shredded cheese, and a dollop of sour cream.
10.
Garnish with green onions and any other desired toppings.
11.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

90g

35% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

15 g

17% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a quicker cooking method, you can microwave the potatoes for 5-7 minutes before baking them in the oven.

To make ahead, bake the potatoes and prepare the chili separately. Store them in the refrigerator until ready to assemble. Reheat the chili and potatoes before topping.

Use foil to wrap potatoes for baking for a softer skin.

Cooking Equipment

Oven

Baking Sheet

Large Pot (optional)

Microwave (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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