Chili Cheese Loaded Potatoes Recipe

Preheat and prep potatoes

Preheat oven to 400°F (200°C). Scrub the russet potatoes and pat dry. Prick each potato several times with a fork, rub evenly with 2 tbs olive oil and sprinkle with 1 tsp kosher salt.

Bake potatoes

Place potatoes directly on the oven rack or on a baking sheet and bake until tender when pierced with a fork, 50–60 minutes depending on size. Remove from oven and let sit 5 minutes.

Split and fluff

Carefully slice each potato lengthwise about three-quarters through. Using a fork, gently fluff the insides toward the edges, then add 1 tbs butter into each potato and mash slightly to create a well for the chili.

Assemble and melt cheese

Spoon a generous ladle (about 1/2 to 3/4 cup) of hot chicken chili onto each potato. Top each with about 1/2 cup shredded cheddar (reserve a little for garnish). Return potatoes to oven for 5–8 minutes or until cheese melts and is bubbly.

Finish toppings

Remove potatoes from oven. Add 1 tbs sour cream to each potato, sprinkle with sliced green onions, pickled jalapeños to taste, and remaining shredded cheddar if desired. Serve immediately.

Cook aromatics

Heat 1 tbs olive oil in a large skillet or medium saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add diced green pepper and cook 2–3 minutes more until slightly softened. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the chicken

Increase heat to medium-high and add the ground chicken. Break it up with a spoon and cook until no longer pink, about 5–6 minutes. Drain or blot any excess fat if necessary.

Build the chili base

Stir in 2 tbs tomato paste and cook 1 minute. Add the canned diced tomatoes (with juices), drained kidney and black beans, and 1 cup chicken broth. Stir to combine.

Season and simmer

Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and thicken slightly. Taste and adjust salt and heat as needed. If using, stir in 1 tbs lime juice at the end.

Keep warm

Keep the chili warm until potatoes are ready. If it thickens too much, stir in up to 1/4 cup extra chicken broth or water to reach spoonable consistency.