These loaded chili baked potatoes are tender, fluffy potatoes filled with spicy chili and topped with all your favorite toppings.
Course Main
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 1
Author Pam - For the Love of Cooking
Equipment
Dutch Oven or Large Saucepan
Ingredients
Ingredients:
Chilisee link for recipe
Russet potatoes
2tbspvegetable oil
2-3corn tortillascut into very thin strips
Sea saltto taste
For Serving:
Butter
Sour cream
Cheddar & Monterey Jack cheeseshredded
Sea salt and freshly cracked pepperto taste
Chivessnipped
Green onionssliced
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!