Chili Cheese Baked Potato

This chili cheese baked potato is made with hearty homemade chili and topped with melty cheese for the ultimate comfort food meal. It’s an easy and delicious recipe that’s perfect for busy nights, cozy dinners, or when you’re craving something warm and satisfying.

Baked Potato with Chili and Cheese

At our house, we love loaded baked potatoes. And the more toppings the better. This chili cheese baked potato was a huge win at our house of boys. It’s hearty and so delicious and fills empty bellies. I also love how easy it is. In the morning, I spend 15 minutes and make this easy homemade chili recipe and set it and forget it. About an hour before we eat, I pop some potatoes in the oven and let them bake. When it’s dinnertime, both the potatoes and chili are ready and waiting. We just top it with our favorite toppings and enjoy and simple, delicious dinner.

And to make things even better, pair it with my easy buttermilk cornbread and you’ll have a 10/10 dinner.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Chili Cheese Baked Potato?

• Ground Beef – I always use our homegrown beef that is so dang good. I always use our lean blend of 90/10. I love that it’s still full of flavor but I don’t have to drain off a bunch of fat.
• Bacon – Let’s be honest, bacon makes everything better. I put a full pound in this recipe.
• Diced Tomatoes – My kids don’t like spicy things, so I use regular diced tomatoes. If you want to add a little kick, you can use the fire roasted diced tomatoes.
• Kidney Beans – I like to use the light red kidney beans in this recipe. It complements the beef and bacon well.
• Great Northern Beans – I love to add great northern beans as well. They have a totally different flavor but still are so yummy. It really makes this recipe hearty.
• Diced Green Chilis – To add a subtle spice that’s not too spicy, I like to add a can of diced green chilis.
• Dr. Pepper – It’s crazy but Dr. Pepper makes this recipe so dang good! It adds the perfect amount of zing without it being too much!
• Tomato Paste – Chili would not be chili without that rich tomato flavor. I like to add tomato paste for that reason. It also helps to thicken the chili so that it has a heartier consistency.
• Corn Meal – I add corn meal to thicken the chili but also to make it less acidic and more flavorful.
• Russet Potatoes – Russet potatoes are my favorite potato to use when serving baked potatoes. But if you didn’t already know, do not wrap your potatoes in aluminum foil when baking them. Wrapping baked potatoes in aluminum foil traps steam, which prevents the skins from getting crispy and can make the potatoes taste soggy. Baking them uncovered allows moisture to escape, resulting in fluffy insides and perfectly crisp skins.
• Toppings: shredded cheddar cheese, Colby jack cheese, sour cream, green onions, chives, bacon bits, jalapeños, butter, avocadoes, etc..

seasonings

• Kosher Salt
• Pepper
• Chili Powder
• Cumin
• Onion Powder
• Minced Garlic
• Oregano
• Brown Sugar

Tools You’ll Need

• Slow Cooker
• Frying Pan
• Spatula
• Measuring Cups & Spoons
• Can Opener
• Colander

Chili Cheese Baked Potato Recipe

1. In a frying pan, cook bacon until crispy. Remove and let cool.
2. Add ground beef to frying pan and cook until completely cooked through.
3. When done, add ground beef to slow cooker.
4. Cut bacon into small pieces and add to slow cooker.
5. Add in remaining ingredients, except for cornmeal and stir until well combined.
6. Cover and cook on low for 8 hours or on high for 4-6 hours.
7. When done, remove cover and add in cornmeal. Stir until well incorporated.
8. 1 hour before serving, preheat the oven to 400°F. Wash the potatoes under cold running water, scrubbing the skins to remove any dirt, then pat dry. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, or until fork-tender. (do not wrap potatoes in foil. see above for details.)
9. Remove potatoes from oven, cut in half lengthways and spoon chili over top of potato.
10. Serve with favorite fixings and enjoy!

Gluten Free Chili Cheese Baked Potato Recipe

This recipe is gluten free! And it’s so dang good. I do always caution to make sure the ingredients YOU are using are gluten free though. Just as a precaution.

What to Serve with Chili

Chili and cornbread are just made for each other. I have a simple and incredibly delicious recipe for buttermilk cornbread that will be the best cornbread you’ve ever had. Click here to get the recipe.

Storage Directions

Store leftover baked potatoes and chili separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the potatoes in the oven or microwave until warmed through, then heat the chili and assemble before serving.