Chili Baked Potatoes are an easy and filling meal that you can customize with toppings in a million delicious ways.
I mentioned in my easy chili post that chili baked potatoes are a fantastic way to eat chili, and today I’m going to show you exactly how to make them.
These potatoes are super simple to throw together and total comfort food perfection.
- Chili: If you have leftover chili or your own favorite chili recipe, you can use it here, but the chili recipe I’ve included in the recipe card down below is my personal favorite easy chili recipe. It’s made with just a handful of ingredients and cooks up thick, meaty, and delicious.
- Potatoes or sweet potatoes: This recipe can be made with either baking potatoes or sweet potatoes. Both versions are fantastic, and it’s really just a matter of preference and what you have on hand right now.
How to Make Chili Baked Potatoes
- Start the potatoes first so they finish around the same time as the chili. Give them a good scrub, poke a few holes in them and rub them down with oil and a little salt before popping them in the oven.
- While your potatoes cook, you’ll make the chili. This chili comes together pretty quickly so you’ll want to assemble all your ingredients first otherwise things will get a little frantic while cooking.
- First the onions are cooked and then the hamburger and then you just add the rest of the ingredients and let it all simmer until the chili has thickened and all the flavors have melded.
- Once the chili and potatoes are done, assemble the potatoes with whatever toppings you like and serve!
More Topping Ideas
You can really go wild with toppings for these potatoes. Try:
- Sour cream
- Tortilla chips or Fritos
- Roasted veggies
- Nacho cheese or cheese sauce
Can I make my potatoes in the microwave?
Yes! To cook potatoes in the microwave, scrub them and poke holes in the potatoes with a fork. Then while your chili cooks, cook them 2 at a time for 4 minutes per side. Use a fork to check them for doneness and continue cooking in 1-minute increments until they are cooked through but not too mushy.
Allow them to rest unopened until right before you’re ready to serve them. You can also use this same technique to make microwave sweet potatoes.
Can I make these in advance?
You can. Make the chili up to 2 days in advance and store in an airtight container in the refrigerator. I don’t love the texture of reheated baked potatoes, so I recommend instead just cooking them in the microwave the day you’re ready to eat them. But if you want to bake the potatoes ahead of time, you can.
When you’re ready to serve, gently reheat the chili on the stove, assemble the potatoes, and enjoy.
Can I freeze this?
Baked potatoes don’t freeze well, but this chili absolutely does. Freeze the chili flat in freezer bags either all together or in individual servings and store for 2 to 3 months. Defrost in the refrigerator (or for about 10 minutes in a bowl of warm water for individual servings) and reheat in the microwave or on the stove.
What to serve with chili baked potatoes?
Chili baked potatoes are pretty filling on their own, so all you really need is a good veggie side like garlic green beans, roasted broccoli, or zucchini.
A Note for Small Households
This recipe will make enough chili for 4 to 6 potatoes. If you’re cooking for one or two, that might be a bit much. You *can* cut the chili recipe in half, but I recommend making the whole batch and just freezing the leftovers (see freezing instructions above). Chili freezes extremely well, and it’s always nice to get a couple extra ready-to-go meals in your freezer.
You Might Also Enjoy
- Broccoli and Cheese Baked Potatoes
- Easy Ham and Potato Soup
- Cheesy Sausage and Potato Soup
- Chicken and Potato Soup
- Simple Beef Stew
Chili Baked Potatoes
- 4 to 6 medium russet potatoes
- Olive oil
- 1 tablespoon olive oil
- 1 large yellow or white onion diced
- 1 pound ground beef
- 1 teaspoon salt
- ¼ cup (66g) tomato paste
- 4 cloves garlic minced or pressed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 1 14-ounce can crushed or diced tomatoes
- 1 15-ounce can pinto beans drained and rinsed
- 1 15-ounce can kidney beans drained and rinsed
- 1 cup beef broth
- ¾ cup sour cream optional
- 1 ½ shredded cheese optional
- Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork.
- Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.
- While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
- Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
- Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
- Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
- Taste and add salt and pepper if necessary.
- Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
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