Dinner Ideas: Chili Baked Potatoes

There’s something about fall that just makes you crave cozy, no-fuss comfort food—and this chili baked potato hits all the right notes. It’s warm, hearty, and ridiculously easy to throw together, especially on those chilly evenings when you want something filling without spending hours in the kitchen.

Think: a fluffy baked potato loaded with rich, flavorful chili, melty cheese, and whatever toppings your heart desires. It’s the kind of meal that feels like a hug in a bowl (or in this case, a potato). Perfect for slow weekends, casual dinners, or curling up on the couch with your favorite sweater and a spoon. Let’s get into it!

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What You’ll Need:

For the Potatoes:

• 4 large russet potatoes, scrubbed
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 cup water (for Instant Pot)

For the Chili:

• 1 tbsp butter
• 1 small yellow onion, diced (optional but recommended)
• 3 cloves garlic, minced
• 1 lb ground beef
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained & rinsed
• 1 (4 oz) can diced green chiles
• 2 tbsp chili seasoning blend
• ½ tsp smoked paprika (optional)
• 2 tbsp brown sugar
• ½ cup beef broth or water
• Salt & pepper to taste

Optional Toppings:

• Sour cream
• Shredded cheese
• Sliced green onions
• Chopped cilantro
• Hot sauce

How You’ll Make It:

1. Cook the Potatoes (Instant Pot):

1. Prick potatoes with a fork. Rub with olive oil, salt, and pepper.
2. Pour 1 cup of water into Instant Pot. Place trivet inside and arrange potatoes on top.
3. Seal lid and cook on High Pressure:
   • Medium potatoes: 15 minutes
   • Large potatoes: 18 minutes
4. Let pressure naturally release for 10 min, then quick release any remaining steam.
5. For crispy skins: Bake potatoes at 425°F for 8–10 minutes until skins are crisp.

2. Make the Chili:

1. In a large skillet or second Instant Pot, melt butter and sauté onion 3 minutes.
2. Add garlic and ground beef. Cook until browned, breaking it up (5–6 min). Drain excess fat.
3. Stir in chili seasoning, paprika, salt, and pepper. Cook for 30 seconds.
4. Add crushed tomatoes, beans, green chiles, brown sugar, and broth.
5. Simmer for 15–20 minutes, stirring occasionally. Adjust salt and spice to taste.

3. Assemble:

1. Slice open each hot potato. Fluff the insides with a fork and add a pat of butter (optional).
2. Top with a generous scoop of chili.
3. Add shredded cheese, sour cream, and desired toppings.