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Hearty Loaded Baked Potato Chili Bowl

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A comforting and hearty meal featuring a fluffy baked potato topped with thick, savory chili, melted cheddar cheese, sour cream, and green onions. This easy recipe combines simple ingredients for a satisfying dinner that’s perfect for cozy nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ pounds ground beef (80/20)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth, low-sodium
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  • 4 large russet potatoes, scrubbed clean
  • 1 tablespoon olive oil (for potatoes)
  • Coarse salt for sprinkling
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ¼ cup chopped green onions
  • Optional: cooked and crumbled bacon, sliced jalapeños, or diced avocado

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, and prick each about 6 times with a fork.
  2. Rub potatoes with olive oil and sprinkle with coarse salt. Place directly on oven rack or on a foil-lined baking sheet. Bake for 50-60 minutes until skin is crispy and a knife slides in easily.
  3. While potatoes bake, heat olive oil in a Dutch oven over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  4. Add ground beef and cook 6-8 minutes, breaking it up, until browned. Drain excess fat, leaving about 1 tablespoon.
  5. Stir in tomato paste and cook for 1 minute.
  6. Add diced tomatoes (undrained), tomato sauce, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, and brown sugar. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
  7. Season chili with salt and pepper to taste.
  8. When potatoes are done, let cool 5 minutes. Slice each open lengthwise to create a pocket. Use a fork to fluff the inside.
  9. Ladle chili over each potato. Top with shredded cheddar, sour cream, and green onions. Add optional toppings if desired.
  10. Serve immediately.

Notes

For best results, do not skip browning the meat properly. Toasting the spices for 30 seconds before adding liquids enhances flavor. Let chili rest for 10-15 minutes after cooking for deeper flavor. Store chili separately from potatoes to prevent sogginess. Chili freezes well for up to 3 months.

Nutrition

Keywords: loaded baked potato, chili bowl, comfort food, easy dinner, ground beef, kidney beans, black beans, cheddar cheese, sour cream, game day

Find it online: https://sparklechew.com/hearty-loaded-baked-potato-chili-bowl-best-easy-recipe/