on Feb 01, 2013, Updated Sep 29, 2020 24 Comments These chili stuffed baked potatoes are absolutely delicious! And pretty perfect right about now. I have been making these potatoes for many years and they are a regularly requested item at my house. But really, why wouldn’t they be? Tender baked potatoes filled with a scrumptious (and easy!) meaty black bean chili and then topped with sour cream and cheese. Oh my! My family and friends love these chili baked potatoes! The best part? They are perfect for a make-ahead meal or for preparing for a crowd for game day, tailgating, or serving as part of your Halloween buffet. They are perfect in every way!
Chili Stuffed Baked Potatoes Recipe
How to Make Chili Stuffed Baked Potatoes
For these Chili Stuffed Baked Potatoes, you’ll need:
Russet potatoes – they bake into the most tender, delicious baked potatoesolive oil or butter – for coating the potatoessea salt – for coating the potatoesBlack Bean Chili – One of my absolute favorite chili recipes. It is meaty and perfect and comes together in 30 minutes! Toppings: sour cream, shredded Cheddar cheese, etc.
While I give you the step by step instructions on how to bake your potatoes in the oven, you can also use my instructions for making your baked potatoes in the air fryer, slow cooker, or Instant Pot.
Oven Baked PotatoesAir Fryer Baked PotatoesSlow Cooker Baked PotatoesInstant Pot Baked Potatoes
As your potatoes are cooking, prepare the Black Bean Chili. You can easily have this prepared in advance to reheat and serve stuffed in your baked potato once they have finished cooking, as well. Serve with your favorite toppings. We prefer sour cream (or Greek yogurt) and shredded Cheddar cheese along with a sprinkle of cilantro or fresh parsley.
Make Ahead Instructions
1 hour ahead: Prepare potatoes and chili. Keep potatoes in the oven at 200º F. Keep the chili on the stovetop on warm, stirring occasionally. When ready to serve, assemble chili stuffed potatoes following the recipe. 24 hours to 2 days ahead: Prepare potatoes and chili. Allow both to cool completely and then store in airtight containers in the refrigerator. When ready to serve, reheat the potatoes for 20 minutes in a 350º F oven. Reheat the chili in a microwave safe bowl for 3 minutes at 50% power. Stir and repeat until the chili has completely warmed. Here’s my Chili Stuffed Baked Potatoes Recipe. I hope you love it! Enjoy!Robyn xo
