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This Cheesy Baked Chili potato recipe is perfect for a satisfying dinner that’s filling and easy to make. Perfect for when you are craving chili cheese fries, this healthy alternative is lower in calories and fat. It makes a delicious weeknight dinner idea.
Want to add something to go with you baked chili potato? I love these Oven Roasted Zucchini Chips. This dinner will feel like you are having a cheat night without having a cheat night.
Cheesy Baked Chili Potato Recipe
This cheesy baked chili potato recipe is great when you want something special for dinner but still want it to be healthy. It will be great as a potato bar dinner option, or just on a cold night where there is nothing more comforting than chili.
What are the Best Potatoes for Baking?
When I making baked potatoes, I like to use Russet potatoes. I think they are a perfect size and turn out light and fluffy when baked. If you have a potato that you like better, feel free to use it.
What Chili is Best for This Recipe?
This recipe includes an easy recipe for chili. However, I also have 2 other recipes for chili that will be great with this cheesy chili potatoes. You can use Lean Ground Turkey Chili Recipe or one of my favorite Healthier Cincinnati Chili Recipe.
Ingredients
- Russet potatoes
- No salt added diced tomatoes
- Chili beans
- Ground beef 90/10
- Yellow or white onion
- Garlic
- Chili powder
- Cumin
- Salt
- Black pepper
Optional Toppings
- Reduced-fat Mexican cheese
- Reduced-fat sour cream
- Green onions
How to Make a Baked Chili Potato Recipe
Wash the potatoes well. Pierce each potato with a fork.
Place potatoes in a microwave-safe dish and microwave on high for 5 minutes. Turn the potatoes over and microwave for another 3 to 5 minutes. If the potatoes feel hard, microwave 1 minute at a time until it is cooked through.
While the potatoes are cooking, brown the ground beef over medium-high heat for about 5 to 8 minutes until it is cooked through. Drain and set aside.
Cheesy Baked Chili Potato Recipe
Ingredients
- 4 medium-size russet potatoes
- 2 14.5-ounce cans no salt added diced tomatoes
- 2 16-ounce cans chili beans
- 1 pound lean ground beef 90/10
- 1 yellow or white onion chopped
- 1 tablespoon garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Optional Toppings*:
- reduced-fat Mexican cheese
- reduced-fat sour cream
- green onions chopped
Instructions
- Wash and pierce potatoes with fork.
- Place potatoes in microwave safe dish and microwave on high for 5 minutes. Turn them over and microwave for another 3 to 5 minutes. If still hard in the middle, microwave in additional 1-minute burst until cooked through.
- Meanwhile, in a medium-size skillet, brown ground beef over medium-high heat for about 5 to 8 minutes or until it is no longer pink. Drain and set aside.
- Using the same skillet, brown onion and garlic on medium-low heat for about 3 to 5 minutes.
- In a large sauce pan on medium heat, add diced tomatoes, chili beans, ground beef, onions, minced garlic and seasonings.
- Cook until well heated, about 10 minutes. Stir occasionally.
- To serve, slice potatoes in half, length wise. Place one half of a potato on a plate and cover with 1 cup chili.
- Top with optional toppings if desired and enjoy!
Notes
did you make this recipe?
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