If you're in need of a fast and filling dinner, look no further than these fool proof Loaded Chili Baked Potatoes.


  • 4 russet potatoes (medium, baked)
  • salt
  • black pepper
  • 28 ounces chili with beans
  • 3 ounces mexican blend cheese (shredded)
  • 1 scallion
  • sour cream (for serving)


  1. Preheat the oven to 400° F.
  2. Line a baking sheet with aluminum foil.
  3. With a sharp knife, make a lengthwise slit in the top of each potato, slicing only halfway down. Carefully pinch the potatoes to open slightly. Scoop out a few Tablespoons of the potato flesh from each potato. Reserve for an alternative use, or discard.
  4. Place the potatoes onto the baking sheet. Season the insides of the potatoes with salt and black pepper, to taste.
  5. Spoon an equal amount of chili into each potato, doming it slightly over the tops. Sprinkle the shredded cheese evenly. over the potatoes.
  6. Transfer the baking sheet to the middle rack of the oven.
  7. Bake the potatoes for 8-10 minutes, until the cheese is melted and the chili and potatoes are heated through.
  8. Remove the baking sheet from the oven.
  9. Finely mince the scallion.
  10. Top each potato with a generous spoonful of sour cream and the minced scallion. Serve immediately.
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