Chili Topped Baked Potatoes

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil

03 - 1 medium onion, finely chopped

04 - 2 cloves garlic, minced

05 - 1 bell pepper, diced

06 - 1 teaspoon ground cumin

07 - 1 teaspoon chili powder

08 - ½ teaspoon smoked paprika

09 - ½ teaspoon dried oregano

10 - 1 can (14 oz) chopped tomatoes

11 - 1 can (14 oz) kidney beans, drained and rinsed

12 - 1 can (14 oz) black beans, drained and rinsed

13 - ½ teaspoon salt, or to taste

14 - ¼ teaspoon black pepper

15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese (60 g)

17 - 4 tablespoons sour cream or Greek yogurt

18 - 2 spring onions, thinly sliced

19 - Fresh cilantro, chopped

# Method Steps:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with salt, and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with a knife.

02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.

03 - Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until aromatic.

04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally until thickened. Adjust seasoning as desired.

05 - Split baked potatoes open and fluff interiors with a fork. Spoon generous amounts of chili over each potato.

06 - Top with desired toppings such as cheddar cheese, sour cream, spring onions, or cilantro. Serve immediately.

# Expert Advice:

01 -

Easy to prepare with simple ingredients
Hearty, filling, and high in fiber

02 -

This recipe is naturally gluten-free, but check labels on canned goods and spices
For vegan option, skip dairy toppings or use plant-based alternatives

03 -