Chili Stuffed Baked Potatoes

Name: Chili Stuffed Baked Potatoes
Prep time: 28 min
Cook time: 1 h 12 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 potatoes (about 10 oz each) (1120 g) large russet potatoes, scrubbed well and dried completely; 1 tablespoon (15 ml) olive oil; 1½ teaspoons (5 g) kosher salt, divided: 1 teaspoon for the skins, ½ teaspoon for the potato flesh; 2 tablespoons (28 g) unsalted butter, cut into 4 pieces, at room temperature; 3 cups (720 ml) thick beef chili, cold from the fridge or at room temperature; 6 ounces (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups); ½ cup (120 g) sour cream; 2 tablespoons (6 g) fresh chives, thinly sliced; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Crisp-skinned russets are baked until fluffy, buttered, and loaded with hearty beef chili and sharp cheddar, then returned to the oven so the cheese melts into the chili. Finished with cool sour cream and fresh chives, they make a filling dinner from leftover chili.

Prep: 28 min
Cook: 1 hr 12 min
Wait: 10 min
Total: 1 hr 50 min
Makes: 4 stuffed potatoes

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Ingredients

4 servings

4 potatoes (about 10 oz each) (1120 g) large russet potatoes, scrubbed well and dried completely
1 tablespoon (15 ml) olive oil
1½ teaspoons (5 g) kosher salt, divided: 1 teaspoon for the skins, ½ teaspoon for the potato flesh
2 tablespoons (28 g) unsalted butter, cut into 4 pieces, at room temperature
3 cups (720 ml) thick beef chili, cold from the fridge or at room temperature
6 ounces (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups)
½ cup (120 g) sour cream
2 tablespoons (6 g) fresh chives, thinly sliced
freshly ground black pepper, to taste

Equipment (7)

Rimmed baking sheet, about 18×13 inches (46×33 cm)
Wire rack that fits inside the baking sheet (optional, for crisper skins)
Aluminum foil or parchment for lining the sheet
Medium saucepan (3-quart / 3 L)
Fork and paring knife
Box grater
Instant-read thermometer

Steps

Before you start

Use a thick, cooked beef chili (leftovers work well). If yours is thin and soupy, simmer it uncovered until it holds a spoon-trail, or the potatoes will turn soggy.
Choose four russet potatoes of similar size, about 10 oz (280 g) each, so they bake at the same pace.
Position an oven rack in the center and preheat to 425°F (220°C) before you begin.
Grate the cheddar from a block if you can; it melts more smoothly than pre-shredded cheese.

1
Preheat and prep toppingsOven 425°F / 220°C
- Set an oven rack in the center position and heat the oven to 425°F (220°C).
- Line the baking sheet with foil and set the wire rack on it if using.
- Grate the cheddar and slice the chives, then refrigerate both until needed.
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Ready when: Oven is fully preheated and the cheese is in fine, even shreds.
Tip: Wait for the oven's preheat signal; a fully hot oven is what crisps the skins.
2
Oil and season potatoes
- Pierce each potato 6 to 8 times all over with a fork so steam can escape.
- Rub each potato with ¾ teaspoon of the olive oil (1 tablespoon total), then sprinkle all over with 1 teaspoon of the kosher salt.
- Set the potatoes directly on the rack, or on the foil if you have no rack.
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Ready when: Skins look evenly glossy and speckled with salt.
Tip: Dry potatoes thoroughly before oiling; damp skins steam instead of crisping.
3
Bake the potatoesOven 425°F / 220°C
- Bake the potatoes at 425°F (220°C) for 55 to 65 minutes, without wrapping them in foil.
- Flip them once at the 30-minute mark if you are not using a rack.
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Ready when: Skins are dry, taut, and crisp, a paring knife slides into the center with no resistance, and an instant-read thermometer reads 205–210°F (96–99°C).
Tip: Foil traps steam and gives soft, leathery skins, so leave the potatoes bare.
4
Warm the chili
- While the potatoes finish their last 10 minutes, tip the chili into the saucepan.
- Warm over medium-low heat for 6 to 8 minutes, stirring every minute or two so the bottom does not scorch.
- Taste and add black pepper if needed.
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Ready when: Chili is steaming and gently bubbling at the edges, and reads at least 165°F (74°C) in the center.
Tip: Keep the chili thick. If it looks watery, simmer it uncovered 3 to 5 minutes longer.
5
Rest the potatoes
- Remove the baking sheet from the oven and leave the oven on at 425°F (220°C).
- Let the potatoes sit for about 10 minutes, just until you can hold one with a folded towel.
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Ready when: Potatoes can be held in a folded towel without burning your hands.
6
Split and fluff
- Cut a lengthwise slit about 3 inches (7.5 cm) long along the top of each potato, cutting about halfway through.
- Squeeze the two ends toward each other so the potato opens like a boat.
- Fluff the flesh with a fork, then add one piece of butter and ⅛ teaspoon of the remaining salt to each potato and mash lightly into the flesh.
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Ready when: Flesh is fluffy and streaked with melted butter.
Tip: Use a towel to squeeze, and do it while the potatoes are still hot; cooled potatoes become dense.
7
Fill and top with cheese
- Return the potatoes to the baking sheet, nestled so they stay upright.
- Spoon about ¾ cup (180 ml) of hot chili into each, letting it mound over the top.
- Sprinkle each with about ⅓ cup (about 42 g) of the cheddar.
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Ready when: Each potato is generously mounded with chili and covered in cheese.
Tip: If potatoes tip over, crumple small foil rings to prop them up.
8
Melt the cheeseOven 425°F / 220°C
- Bake at 425°F (220°C) for 10 to 12 minutes, until the cheese is fully melted and the chili is hot.
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Ready when: Cheese is melted, bubbling, and lightly speckled with golden spots.
Tip: For extra browning, switch to the broiler for the final 1 to 2 minutes and watch closely.
9
Top and serve
- Transfer the potatoes to plates.
- Top each with 2 tablespoons of sour cream and a sprinkle of sliced chives.
- Serve right away while the skins are still crisp.
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Tip: Add the sour cream just before serving so it stays cool and creamy.

Good to know

Tips

Bake potatoes directly on the oven rack or on a wire rack so hot air circulates and the bottoms do not go soft.
Bean-heavy or brothy chili can leak; drain off excess liquid with a slotted spoon before filling.
Make a double batch of potatoes and keep extras for lunch; they reheat well.
Check doneness by temperature (205°F / 96°C) rather than time, as potato size varies.

Make ahead

"Bake the potatoes up to 2 days ahead, cool completely, and refrigerate uncovered on a plate (skins stay crisper). Reheat at 400°F (200°C) for 20 minutes before splitting and filling. The chili can be made up to 4 days ahead and rewarmed on the stove."

Storage & reheating

"Best served fresh. Refrigerate leftover assembled potatoes (without sour cream and chives) in an airtight container for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 15 to 20 minutes until hot throughout, or microwave 2 to 3 minutes. Freeze unfilled baked potatoes and chili separately for up to 2 months; thaw in the fridge overnight before reheating. Do not freeze with sour cream."

Substitutions

large russet potatoes → large sweet potatoes. Bake the same way; they may be done in 45 to 55 minutes and the flavor pairs well with spicy chili.
sour cream → plain full-fat Greek yogurt. Same amount; slightly tangier and a bit thicker.
sharp cheddar cheese → pepper Jack cheese. Use the same weight for a spicier, creamy melt.
fresh chives → thinly sliced scallion greens. Same amount; slightly sharper onion flavor.