Chili Cheese Baked Potato
If you’re looking to take your baked potatoes from basic to banger, this Loaded Chili-Stuffed Baked Potato recipe is the flavor bomb you didn’t know your weeknight dinner needed. Imagine a fluffy, crispy-skinned russet potato stuffed to the brim with smoky homemade chili, melty Colby Jack cheese, and a creamy, cheesy mashed potato topping that gets all golden and crispy in the oven. Yeah, it’s that kind of good.This recipe isn’t just a twist on classic chili—it’s a full-on level up that combines comfort food greatness with game-day energy. We’re talking about seasoned ground beef simmered with jalapeños, onions, garlic, and a bold blend of chili powder, cumin, and tomato goodness. Then we drop in hearty beans and let it all marry together until it’s thick, spicy, and totally spoon-worthy. That chili? It's the kind you’ll wanna eat straight from the pot—but hold up, because it’s about to be stuffed inside a baked potato that’s been whipped with sour cream, cheddar, green onions, and even more chili powder for that extra kick.And let’s talk texture: the base of the crispy potato shell, the rich and meaty chili center, that melty Colby Jack cheese middle layer, and finally, the whipped mashed potato crown that gets baked to golden perfection. Every bite is creamy, crunchy, spicy, cheesy, and straight-up craveable.Whether you’re feeding the fam, showing off at your next tailgate, or just want to flex your kitchen skills on a random Tuesday night, this loaded baked potato with chili is your go-to. It’s easy enough to whip up with pantry staples, but impressive enough to make people think you trained in a secret underground comfort food dojo.
Ingredients
- 1 pound ground beef
- 1 cup diced jalapenos
- 1 cup diced onions
- 1/4 cup minced garlic
- 1/4 cup chili powder
- 2 cups crushed tomatoes
- 1 cup beef stock
- 1 tbsp cumin
- 1/4 cup tomato paste
- 2 cups kidney beans or chili mixed beans
- Salt and pepper to taste
- 4 large russet potatoes
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 2 tbsp chili powder
- Salt and pepper to taste
- 4 thick slices of Colby jack cheese
Instructions
For the chili
- Add the ground beef to a medium high pan and brown it for a few minutes
- Add the onions and the peppers and mix well, cooking for an additional 3-5 minutes until the onions and peppers are softened.
- Add the chili powder, and garlic and mix well
- Add the tomato, beef stock and cumin and mix. Simmer for a few minutes, and then add the tomato paste and mix
- Add the beans, and simmer for 10-15 minutes until thick. Season with salt and pepper
For the potatoes
- Poke a few holes into the potatoes, coat with some olive oil and kosher salt
- Bake at 425 degrees F for 1 hour
- Take the potatoes out, slice off the top and scoop the cooked potatoes into a separate bowl
- Add the sour cream, cheddar cheese, chili powder and green onions and mix well.
- Place in a piping bag or ziploc
To assemble
- Add some of the chili to the empty baked potato
- Place a piece of the Colby jack cheese on top and then cover it with some more chili
- Pipe or place some of the mashed potato mixture on top
- Bake in a 400 degree oven for about 15 minutes or until the potato becomes crispy and golden brown
Tried this recipe?Let us know how it was!
