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Baked Potato with Chili, Cheese and Chives

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1h 15min

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4 servings

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This hearty Baked Potato with Chili, Cheese and Chives features a fluffy, perfectly baked potato topped with savory beef chili, melted cheese, and fresh chives. The crispy potato skin gives way to a soft interior that serves as the perfect base for the rich, spiced chili. Topped with melted cheese and bright green chives, this simple yet satisfying meal delivers a delicious combination of flavors and textures in every bite. It's comfort food at its finest - easy to prepare but guaranteed to please.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the potatoes

Preheat oven to 425°F (220°C). Wash and scrub potatoes thoroughly. Pat dry with paper towels. Prick each potato several times with a fork. Rub potatoes with olive oil and sprinkle with salt.

2
Bake the potatoes

Place potatoes directly on the middle oven rack. Bake for 50-60 minutes until skin is crisp and flesh is tender when pierced with a fork.

3
Prepare the onion and garlic

Peel and dice the onion. Peel and mince the garlic.

4
Start the chili

In a large skillet or pot, cook ground beef over medium heat until no longer pink, about 5-7 minutes. Break up the meat with a spoon as it cooks. Drain excess fat if necessary.

5
Add aromatics

Add diced onion to the beef. Cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

6
Add seasonings

Add all seasonings to the meat mixture. Stir to combine and cook for 1 minute to toast the spices.

7
Add tomatoes and beans

Add canned tomatoes with their juice. Drain and rinse kidney beans, then add to the pot. Stir to combine.

8
Simmer the chili

Bring to a simmer. Reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally. If chili becomes too thick, add a little water.

9
Prepare the cheese and chives

Grate the cheese if not already shredded. Wash and finely chop the chives.

10
Check chili seasoning

Taste the chili and adjust seasoning if needed.

11
Prepare the potatoes for serving

When potatoes are done, remove from oven. Cut a slit lengthwise across the top of each potato. Gently squeeze the ends to open up the potato. Fluff the inside with a fork.

12
Assemble and serve

Spoon hot chili over each potato. Top with grated cheese. Sprinkle with chopped chives. Serve immediately while hot.

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