Chili Cheese (ground Chicken) Loaded Pot Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Scrub the russet potatoes and pat dry. Prick each potato several times with a fork to vent steam during baking.

Toss potatoes with 2 tbs olive oil, 1 tsp salt and 1 tsp black pepper so they are evenly coated. Place directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a small knife inserts easily into the center. Cooking time depends on potato size.

When potatoes are cool enough to handle (10 minutes), slice each potato lengthwise across the top about 3/4 of the way down. Gently press the ends to open and fluff the interior with a fork to make room for toppings. Keep warm in a low oven (200°F / 95°C) if assembling later.

Cook aromatics

In a large skillet or sauté pan, heat 1 tbs olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Brown the chicken

Increase heat to medium-high and add the ground chicken to the pan. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.

Build the chili

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Add the canned diced tomatoes with chiles, 1 cup chicken broth, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1 tsp brown sugar (if using). Stir to combine.

Bring mixture to a simmer, reduce heat to low, and simmer gently uncovered for 12–15 minutes to thicken slightly. Taste and adjust seasoning (add more salt, chili powder, or hot sauce as desired). Keep warm until potatoes are ready.

Assemble loaded pots

Place a baked potato on a plate. Spoon 1/3 to 1/2 cup of the warm ground chicken chili over the opened potato (adjust amount based on potato size and appetite).

Top each potato with about 1/3 cup shredded sharp cheddar and 2 tbsp shredded monterey jack (or use the combined cheese to total ~1/2 cup per potato). The hot chili will melt the cheese; if you prefer, place assembled potatoes under a broiler for 1–2 minutes to fully melt and brown the cheese—watch closely to avoid burning.

Finish with a dollop (~1 tbsp) of sour cream, a sprinkle of sliced green onions, pickled jalapeños to taste, chopped cilantro, and optional hot sauce. Add crushed tortilla chips or pork rinds for crunch and serve with lime wedges for squeezing over the top.

If using tortilla chips, crush them gently and scatter over the finished potatoes right before serving so they stay crunchy. Offer lime wedges on the side and additional hot sauce if desired.