Chili Cheese Loaded Potato Recipe
Make Chili Cheese Loaded Potato Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Potatoes
Chili
Toppings & Garnishes
Method
Potatoes
- 1
Prep and bake potatoes
Preheat your oven to 425°F (220°C). Scrub the russet potatoes well and pat dry. Using a fork, pierce each potato 6–8 times to allow steam to escape. Rub each potato with olive oil, then sprinkle evenly with kosher salt (use about 1 tsp across all) and black pepper (about 1/2 tsp total). Place the potatoes directly on a baking sheet or on the oven rack with a foil-lined tray below to catch drips. Bake for 60–75 minutes, turning once halfway through, until the skins are crisp and a skewer or knife slides easily into the center (internal temp ≈ 205–210°F / 96–99°C).
- 2
Quick finish option
If short on time: microwave each potato on high for 8–10 minutes (turn halfway) to mostly cook, then transfer to the preheated oven for 15–20 minutes to crisp the skin.
Chili
- 3
Sauté aromatics
While the potatoes bake, heat 1 tablespoon vegetable oil in a large skillet or saucepan over medium heat. Add the finely chopped yellow onion and diced bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 4
Brown the meat
Add the ground beef (450 g) to the pan. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. If there is excess fat, carefully drain off most of it, leaving a little to carry flavor.
- 5
Build the chili base
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, and dried oregano. Cook, stirring, for 1–2 minutes to bloom the spices and coat the meat.
- 6
Simmer
Add the crushed tomatoes (400 ml), beef or chicken broth (120 ml), and the drained kidney beans (400 g). Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens. Season with salt (about 1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning — add a pinch more salt or a dash of hot sauce if desired.
Toppings & Garnishes
- 7
Prepare toppings
While the chili simmers and the potatoes finish baking, shred the cheddar, slice the green onions and jalapeños, chop the cilantro, and portion the sour cream into a small bowl. Measure out the butter (1 tablespoon per potato).
- 8
Assemble the loaded potatoes
When the potatoes are done, remove them from the oven and let cool 3–4 minutes until safe to handle. Slice each potato lengthwise about three-quarters of the way open. Use a fork to fluff the insides and place 1 tablespoon of butter into each potato so it melts into the flesh. Season the inside lightly with a pinch of salt and pepper if desired.
- 9
Top and melt cheese
Spoon a generous ladle (about 3/4 to 1 cup) of hot chili over each potato. Divide the shredded cheddar evenly (about 1/2 cup per potato) and sprinkle on top of the chili. Place the assembled potatoes under the broiler for 1–3 minutes, watching closely, until the cheese melts and just starts to bubble.
- 10
Finish and serve
Remove potatoes from the broiler. Add a dollop of sour cream to each, then sprinkle with sliced green onions, jalapeño slices, and chopped cilantro. Offer hot sauce at the table to add to taste. Serve immediately.
