Loaded Chili Cheese Baked Potato

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 425°F (220°C). Dry potatoes, pierce each several times with a fork and rub with olive oil and ¼ teaspoon salt. Place on a baking sheet and bake for 55–70 minutes until a knife slides easily into the center; do not wrap in foil.
2. 2While potatoes bake, cook beef and diced onion in a large saucepan over medium-high heat for 8–10 minutes, breaking up the meat, until beef reaches 160°F. Drain excess fat.
3. 3Stir in garlic, chili powder, cumin and tomato paste and cook for 1 minute. Add tomatoes, beans, broth, remaining ¼ teaspoon salt and pepper.
4. 4Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thick enough to spoon over potatoes. Add a splash of broth if needed. Taste and adjust seasoning. Keep hot until potatoes are ready.
5. 5Split baked potatoes lengthwise and fluff the centers with a fork. Divide hot chili over them and sprinkle with cheddar. Return to the oven for 2–3 minutes to melt the cheese, then add sour cream and green onions.
6. 6Serve immediately. Refrigerate potatoes and chili separately in shallow containers within 2 hours for 3–4 days. Reheat both to 165°F and add fresh toppings after reheating.