Chili Baked Potatoes

The recipe Chili Baked Potatoes can be made in roughly 1 hour and 10 minutes. For $1.09 per serving, you get a side dish that serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 546 calories, 14g of protein, and 29g of fat per serving. It is an affordable recipe for fans of American food. This recipe from Add A Pinch has 2319 fans. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of recipe black bean chili, olive oil, russet potatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Twice Baked Chili Potatoes, Chili-Topped Baked Potatoes, and Chili-Topped Baked Potatoes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 cup grated cheddar cheese

olive oil or butter

6 Russet potatoes

sea salt

½ cup sour cream

1 recipe black bean chili

Equipment:

oven

aluminum foil

baking sheet

knife

kitchen thermometer

pot holder

ladle

frying pan

Cooking instruction summary:

Preheat oven to 400 F. Adjust oven rack to the center of the oven. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking. Place directly onto the oven rack placed in the center of the oven.As potatoes are cooking, prepare black bean chili according to recipe instructions.Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210 F.Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.

 

Step by step:


1. Preheat oven to 400 F. Adjust oven rack to the center of the oven.

2. Place second oven rack underneath with a baking sheet lined with aluminum foil to catch any drippings.Scrub potatoes with a medium bristled brush. Rub with olive oil or butter and sprinkle with sea salt. Pierce the potato with a sharp knife or fork about 3-5 times around the potato to allow steam to escape as cooking.

3. Place directly onto the oven rack placed in the center of the oven.As potatoes are cooking, prepare black bean chili according to recipe instructions.Test potatoes for doneness by squeezing the center of the potato while using a pot holder to determine if tender or checking the internal temperature of the potato with an instant read thermometer. The potato should register 210 F.

4. Remove potatoes from the oven and place on the sheet pan used on the rack underneath or another platter for serving.To serve, split open potatoes with a knife and gently squeeze the potato from both ends to open the contents. Using a large spoon, ladle black bean chili into the center of the potato. Top with sour cream, cheese and optional garnish.


Nutrition Information:

Quickview
545k Calories
14g Protein
29g Total Fat
58g Carbs
21% Health Score
Limit These
Calories
545k
27%

Fat
29g
45%

  Saturated Fat
11g
71%

Carbohydrates
58g
20%

  Sugar
2g
3%

Cholesterol
44mg
15%

Sodium
417mg
18%

Get Enough Of These
Protein
14g
29%

Vitamin B6
1mg
57%

Potassium
1400mg
40%

Phosphorus
353mg
35%

Calcium
277mg
28%

Manganese
0.51mg
25%

Vitamin C
18mg
22%

Magnesium
84mg
21%

Vitamin B1
0.28mg
19%

Copper
0.34mg
17%

Iron
3mg
17%

Vitamin B3
3mg
17%

Fiber
4g
17%

Vitamin B2
0.26mg
15%

Vitamin E
2mg
15%

Vitamin K
15µg
15%

Folate
51µg
13%

Zinc
1mg
13%

Vitamin B5
1mg
12%

Vitamin A
465IU
9%

Selenium
5µg
9%

Vitamin B12
0.32µg
5%

Vitamin D
0.28µg
2%

covered percent of daily need
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