Chili Baked Potato recipe - ingredients, nutrition and when to eat it
A whole potato is baked until fluffy, then topped with beef and tomato chili and cheese.
A whole potato is baked until fluffy, then topped with beef and tomato chili and cheese. The mild potato pairs with the chili’s spices and rich melted cheese, making it a satisfying meal on a chilly day.
Western · 55 minutes to cook
Tips: If the potatoes are large, bake them for about 10 minutes longer. They’re done when a fork slides in easily.
Tips: If the chili is too thick, add water a tablespoon or two at a time. If it’s too thin, simmer it a little longer with the lid off.
Tips: For the best savory flavor, add the cheese to the hot potato and chili so it melts right away.
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Ingredients (1 serving)
- Potato — 1 pc
- Ground beef — 100 g
- Tomato paste — 1 Tbsp
- Onion — 0.3 pc
- Cooked kidney beans — 0.3 cup
- Chili powder — 1 tsp
- Ground cumin — 0.3 tsp
- Cooking oil — 1 tsp
- Cheese — 25 g
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp