Chili-Stuffed Baked Potato
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Chili-Stuffed Baked Potatoes

Use up leftover chili and turn it into another fantastic, easy dinner by serving atop baked potatoes. To round out the meal, serve with a green salad and crusty bread.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: main dish
Servings: 4 servings
Author: Kiersten Frase


  • 2 cups leftover chili
  • 4 large baking potatoes scrubbed
  • Toppings: sour cream + green onions
  • Serve with: green salad with Parmesan Ranch thinned with buttermilk, raw veggies, bread


  • Preheat oven to 425°F. Prick potatoes all over with a fork and place in oven. Bake for 35-40 minutes, or until cooked through. Test by inserting the tip or a paring knife or a cake tester into the potato. If it pierces the potato easily, they are cooked through.
  • Meanwhile, warm up the leftover chili and prepare the toppings and sides.
  • When potatoes are baked, remove from the oven and let cool slightly. Cut them lengthwise through the center, but not all the way through. Ladle 1/2 cup of the chili into the potato. Top with sour cream and green onions. Serve immediately with a green salad, raw veggies, and bread on the side. 


  • Sweet potatoes are a great substituted for the baking potatoes.