I mentioned in my easy chili post that chili baked potatoes are a fantastic way to eat chili, and today I’m going to show you exactly how to make them. These potatoes are super simple to throw together and total comfort food perfection.
Ingredient Notes
Chili: If you have leftover chili or your own favorite chili recipe, you can use it here, but the chili recipe I’ve included in the recipe card down below is my personal favorite easy chili recipe. It’s made with just a handful of ingredients and cooks up thick, meaty, and delicious. Potatoes or sweet potatoes: This recipe can be made with either baking potatoes or sweet potatoes. Both versions are fantastic, and it’s really just a matter of preference and what you have on hand right now.
How to Make Chili Baked Potatoes
More Topping Ideas
You can really go wild with toppings for these potatoes. Try:
Cheese Sour cream Cilantro Guacamole Tortilla chips or Fritos Roasted veggies Nacho cheese or cheese sauce
Can I make my potatoes in the microwave?
Yes! To cook potatoes in the microwave, scrub them and poke holes in the potatoes with a fork. Then while your chili cooks, cook them 2 at a time for 4 minutes per side. Use a fork to check them for doneness and continue cooking in 1-minute increments until they are cooked through but not too mushy. Allow them to rest unopened until right before you’re ready to serve them. You can also use this same technique to make microwave sweet potatoes.
Can I make these in advance?
You can. Make the chili up to 2 days in advance and store in an airtight container in the refrigerator. I don’t love the texture of reheated baked potatoes, so I recommend instead just cooking them in the microwave the day you’re ready to eat them. But if you want to bake the potatoes ahead of time, you can. When you’re ready to serve, gently reheat the chili on the stove, assemble the potatoes, and enjoy.
Can I freeze this?
Baked potatoes don’t freeze well, but this chili absolutely does. Freeze the chili flat in freezer bags either all together or in individual servings and store for 2 to 3 months. Defrost in the refrigerator (or for about 10 minutes in a bowl of warm water for individual servings) and reheat in the microwave or on the stove.
What to serve with chili baked potatoes?
Chili baked potatoes are pretty filling on their own, so all you really need is a good veggie side like garlic green beans, roasted broccoli, or zucchini.
A Note for Small Households
This recipe will make enough chili for 4 to 6 potatoes. If you’re cooking for one or two, that might be a bit much. You can cut the chili recipe in half, but I recommend making the whole batch and just freezing the leftovers (see freezing instructions above). Chili freezes extremely well, and it’s always nice to get a couple extra ready-to-go meals in your freezer.
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