Loaded Chili Baked Potatoes
These loaded chili baked potatoes are tender, fluffy potatoes filled with spicy chili and topped with all your favorite toppings.
I recently made a pot of smoky beef and poblano chili and decided to make loaded chili baked potatoes with some of the leftovers for my lunch. I thought the meal would need something crunchy, so I made some thin crispy tortilla strips to put on top and they made them extra tasty & special. I served these loaded chili baked potatoes with lots of cheese, crispy tortillas strips, green onions, and sour cream.
Loaded Chili Baked Potatoes
Ingredients:
- Chili (see link for recipe)
- Russet potato(es)
- 2 tbsp vegetable oil
- 2-3 corn tortillas, cut into very thin strips
- Sea salt, to taste
For Serving:
- Butter
- Sour cream
- Cheddar & Monterey Jack cheese, shredded
- Sea salt and freshly cracked pepper, to taste
- Chives, snipped
- Green onions, sliced
- Hot sauce
How to Make Loaded Chili Baked Potatoes
Make the smoky beef and poblano chili in a large Dutch oven. Side Note: You can also use your favorite canned chili, just heat up in a large saucepan right before the potato is done cooking.
Preheat the oven to 400 degrees.
Bake your potatoes by washing and scrub your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.
Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
Slice the corn tortillas into VERY thin strips.
When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet. Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
Prepare the chili loaded baked potato by removing the cooked potato from the oven, once slightly cooled, slice it down the center then pinch each end of the potato towards the middle.
Add some butter and sour cream, to taste then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Top the potato with some of the spicy chili and a big handful of shredded cheese followed by some crispy strips and chives. Serve with green onions, sour cream, and hot sauce on the side. Enjoy!
Equipment
Ingredients
Ingredients:
- Chili see link for recipe
- Russet potato es
- 2 tbsp vegetable oil
- 2-3 corn tortillas cut into very thin strips
- Sea salt to taste
For Serving:
- Butter
- Sour cream
- Cheddar & Monterey Jack cheese shredded
- Sea salt and freshly cracked pepper to taste
- Chives snipped
- Green onions sliced
- Hot sauce
Instructions
- Make the smoky beef and poblano chili in a large Dutch oven. Side Note: You can also use your favorite canned chili, just heat up in a large saucepan right before the potato is done cooking.
- Preheat the oven to 400 degrees.
- Bake your potatoes by washing and scrub your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.
- Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
- Slice the corn tortillas into VERY thin strips.
- When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet. Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
- Prepare the chili loaded baked potato by removing the cooked potato from the oven, once slightly cooled, slice it down the center then pinch each end of the potato towards the middle.
- Add some butter and sour cream, to taste then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Top the potato with some of the spicy chili and a big handful of shredded cheese followed by some crispy strips and chives.
- Serve with green onions, sour cream, and hot sauce on the side. Enjoy!
that looks seriously GOOD!
Now that’s a baked potato and we just put some homemade chili in the freezer to use for dishes like this.
Now that is what I call a seriously good loaded baked potato. Yum!