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Baked Potatoes with Beef Chili: The Ultimate Comfort Food

Loaded Baked Potatoes with Beef Chili

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 4 large Russet potatoes Scrubbed clean and thoroughly dried
  • 2 tbsp Olive oil For rubbing
  • 1 tbsp Coarse sea salt For potato skin
  • 1 lb Ground beef Lean or chuck
  • 1 medium Yellow onion Diced
  • 2 cloves Garlic Minced
  • 1 can (15 oz) Kidney beans Drained and rinsed
  • 1 can (14.5 oz) Crushed tomatoes
  • 1 cup Beef broth
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 cup Cheddar cheese Shredded
  • 1/2 cup Sour cream
  • 2 tbsp Green onions Sliced
  • 2 tbsp Beef bits Crispy beef bacon crumbles or fried ground beef

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Prepare the potatoes by washing them thoroughly and patting them completely dry with a paper towel. Moisture is the enemy of crispy skin.
  • Pierce each potato 4-5 times with a fork to allow steam to escape during baking.
  • Rub each potato generously with olive oil, ensuring they are fully coated, then sprinkle coarse sea salt over the skins.
  • Place the potatoes directly on the middle oven rack (place a baking sheet on the rack below to catch drips) and bake for 50-60 minutes, or until a knife slides easily into the center.
  • While the potatoes bake, prepare the beef chili. In a large pot or Dutch oven over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess fat if necessary.
  • Add the minced garlic, chili powder, and cumin to the pot. Stir constantly for 1 minute until fragrant.
  • Stir in the kidney beans, crushed tomatoes, and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-30 minutes, allowing the chili to thicken.
  • When the potatoes are done, remove them from the oven. Carefully slice each potato lengthwise, then push the ends towards the center to pop them open.
  • Fluff the insides with a fork.
  • Assemble by ladling a generous amount of beef chili over each potato.
  • Top immediately with shredded cheddar cheese, a dollop of sour cream, green onions, and savory beef bits.