Quick-Chili Loaded Baked Potatoes


You guys, this weather we are having around here!  It’s COLD!  Gorgeous, but man does that change in temp feel like a chill or what?  It’s pretty much the best kind of weather.  You know, the kind of weather where it’s not too cold to sleep with your windows open…but them when you wake up in the morning you can’t possibly seem to peel yourself out of those perfectly warm, cozy covers because your room has an insane chill going through it.

We have been comfort-fooding around here like crazy people lately.  It must be the weather.  And these Quick-Chili Loaded Baked Potatoes made the roster.  I feel like I say this a lot, mostly because I only tend to share the recipes that get my family’s stamp of approval, but these are definitely a favorite among the kiddos.


I mean, and rightfully so.  I make a super quick, 20 minute chili to douse the perfectly fluff little spuds in-so yummy.  And then add shredded cheddar, broccoli, green onion and a combo of salsa and sour cream to pour right on top.  See, I told you, loaded!


Go ahead and use your favorite “baked potato” cooking method if you’d like here-I just shared my go-to below-the skins come out crisp and the insides fluffy every single time!

Quick-Chili Loaded Baked Potatoes


2 Tablespoons Sunflower Oil (or other high heat tolerant oil)

4-6 Russet Potatoes, scrubbed clean and dry

1 Pound Ground Turkey or Beef

2 Tablespoons Chili Powder

1 Teaspoon Kosher Salt

1 Teaspoon Onion Powder

1 Teaspoon Ground Cumin

2 Tablespoons Tomato Paste

1 (28 Ounce) Can Fire Roasted Diced Tomatoes

1 (15 Ounce) Can Black Beans, drained + rinsed

2 Cups Beef Stock

1/3 Cup Sour Cream

1/3 Cup Prepared Salsa

Shredded Cheddar Cheese, for topping

Steamed Broccoli, for topping

Sliced Green Onion, for topping


Preheat oven to 375.  Place potatoes on a foil-lined baking sheet and drizzle with the oil; rub the oil all over the potatoes to coat and bake for 50-60 minutes or until skins are crisp and insides are tender, flipping them over halfway in between cooking.

While potatoes are cooking preheat a large skillet or dutch oven over medium high heat.  Add turkey or beef and cook until browned, breaking up with the back of a spoon.  Drain, if necessary, and return to the pan.  Add chili powder, salt, onion powder and cumin and cook for one minute.  Stir in tomato paste, diced tomatoes, black beans and beef stock.  Bring to a simmer, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.

Stir the sour cream and salsa together in a small bowl.  Slice a slit in the potatoes and spoon the chili inside.  Top with cheese, broccoli, green onion and a spoonful of the sour cream mixture.  Serves 4-6




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