Chili Topped Baked Potatoes

Prep Time
Cook Time
Ready In

"This is a delicious way to use up leftover baked potatoes. You can use prepared can chili for this or your own homemade chili. NOTE: prepared chili is not included in nutritional facts."

Original recipe yields 4 servings


  • Serving Size: 1 (221.7 g)
  • Calories 207.9
  • Total Fat - 7.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 21.2 mg
  • Sodium - 394 mg
  • Total Carbohydrate - 26.3 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.1 g
  • Protein - 9.4 g
  • Calcium - 191.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 12.9 mg
  • Thiamin - 0.1 mg

Step 1

Reheat the baked potatoes in a 375 degree Fahrenheit oven for 30 minutes or until thoroughly heated through, depending on how big potatoes are.

Step 2

In the meantime, heat the chili through on the stove top or in the microwave.

Step 3

When the potatoes are heated through, split the potato open and fluff some of the inside of the potatoes with a fork.

Step 4

Add 2 tablespoons shredded cheese into each potato.

Step 5

Pour 1/4 cup chili into and over each potato.

Step 6

Top each potato with 2 tablespoons sour cream and sprinkle with 1 tablespoon of the chives.

Step 7

You can also cut the potatoes in half, scoop some of the potato out and split the toppings atop the potato halves.

Tips & Variations

No special items needed.



Yummy...I made a small version for me and the hubby got a huge one...loved the's very filling and so easy to prepare...I zapped my potatoes in the microwave while the chili cooked on the stove...I didn't have chives so just used some green onion...we enjoyed this delicious recipe for lunch...made for "Pick Me" tag game...

review by:
(6 Feb 2016)


American food jazzed up, quick enough for a weeknight meal, but also good and satisfying. We used more chili on ours, since we cut the potatoes up before topping them.

review by:
(18 Mar 2015)


We had Mexican night at my house and these couldn't have been a better side to LindasBusyKitchen's We had a feast on these yummy potatoes and we will pair them with other Mexican picks in the future.

review by:
(22 May 2013)