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Twice Baked Chili Cheese Potatoes

These Chili Cheese Potatoes are the dinner version of Chili Cheese Fries! Loaded with sour cream, cheddar cheese, and homemade chili, these potatoes are hearty comfort food.
4.5 from 11 votes
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 20
Calories: 253kcal

Ingredients
 

  • 10 potatoes (I used reds)
  • Olive Oil
  • Sea Salt

For the chili:

  • 1 lb. ground beef
  • 1 yellow onion (chopped)
  • 2 small jalapenos (diced (I left seeds in 1 for heat, but feel free to add more or less seeds to your liking))
  • 2 cloves garlic (minced)
  • 1 packet taco seasoning (or 2 1/2 Tablespoons of homemade taco seasoning)
  • 1 can tomato sauce
  • 1 can kidney beans (drained)
  • 1 can diced tomatoes (drained)
  • Salt (to taste)

To assemble:

  • 2 Tablespoons butter (thinly sliced)
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 3 green onions (chopped)
  • 3 cups shredded sharp cheddar cheese (divided)
  • Sour cream (for serving)

Instructions

For the potatoes:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Rinse and dry the potatoes. Remove any eyes or bad blemishes. Prick the potatoes with a fork several times on all sides. Brush with olive oil and sprinkle with sea salt. Place the potatoes on the baking sheet and bake for 45 minutes to an hour or until you can easily poke a fork through the potatoes. When potatoes are finished, reduce the oven heat to 350 degrees.

For the chili:

  • Add beef and onion to a skillet over medium heat and cook until beef is browned. Drain off any excess grease. Stir in taco seasoning.
  • Add jalapenos and garlic to the skillet and saute until fragrant, about 1-2 minutes.
  • Stir in the tomato sauce, beans, diced tomatoes and heat through. Taste. Season with additional salt if needed. Set aside.

To assemble:

  • When the potatoes are cooked through, allow them to cool enough to handle. Slice in half then use a spoon to scoop out potato pulp, leaving about 1/4 inch on all sides. Place the potato pulp in a bowl. You won't need all of the pulp to refill the potatoes, so at this point you can remove about 1- 1 1/2 cups and save it for another dish (or lunch tomorrow!). Roughly mash the potatoes until they're in small lumps. Add the butter, Kosher salt, black pepper, green onions, and 1 cup of the cheese to the bowl and mix to combine.
  • Place the scooped out potato halves in a greased 9 x 13 inch baking sheet. Spoon the mashed potato mixture back into the potatoes, filling almost to the top.
  • Spoon the chili on top of the potatoes, mounding it fairly high. Cover everything with remaining cheese. Bake at 350 degrees for 15-20 minutes or until cheese is melty and everything is heated through. Serve with additional sour cream, if desired.

Notes

  • You could skip the twice baking completely and just slice the potatoes, ladle in the chili, cover with cheese and serve. Or, if you prefer, you could cube the baked potatoes, mix them with the chili in a casserole dish, cover it with cheese, then serve it with a spoon like a casserole.
Course Side Dish
Cuisine American
Keyword chili cheese potatoes, twice baked potatoes

Nutrition

Calories: 253kcal | Carbohydrates: 26g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 563mg | Potassium: 731mg | Fiber: 5g | Sugar: 3g | Vitamin A: 576IU | Vitamin C: 29mg | Calcium: 155mg | Iron: 2mg
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