Chili-Cheese Baked Potatoes

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps  

Ready in under an hour, Chili-Cheese Baked Potatoes are overflowing with hearty, filling and flavorful ingredients. These baked potatoes make a cozy one-dish meal.

Yield: Serves: 4
Cost per Serving: $1.99
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 17g
  • Saturated fat: 6g
  • Protein: 18g
  • Carbohydrate: 61g
  • Fiber: 8g
  • Cholesterol: 30mg
  • Sodium: 1139mg

Ingredients

  • 4 russet potatoes, washed, patted dry, and pricked all over with a fork
  • 2 tablespoons olive oil
  • Salt
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 14.5-oz. can diced tomatoes, drained
  • 1 cup shredded Cheddar
  • 2 scallions, chopped

Preparation

  1. 1. Preheat oven to 425ºF. Rub potatoes with 1 Tbsp. oil; sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn; microwave until just cooked through, 3 to 5 minutes longer.
  2. 2. Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add chili powder; cook, stirring, 1 minute. Add beans and tomatoes; cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
  3. 3. Cut a slit in top of each potato; squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.
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