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Chili Stuffed Baked Potato

Chili Stuffed Baked Potato

Long before food trends would be whisked in with the rigor of beating egg whites to stiff peaks, I experienced the novel idea of a Chili Stuffed Baked Potato. Somehow it didn’t seem novel, or at least trendy to me at the time, it was the Southwest after all. In fact, the combination seemed to make perfect sense, and I thought it delicious.

A dollop of creamy white sour cream, highlights of golden colored shredded cheddar cheese, finely chopped green onions sprinkled all about continue to magically transform a good hot crock of spicy chili to its well-deserved heights. These same ingredients also continue to complement the glorious baked potato, though just for historical purposes, you more frequently had to pay ‘extra’ for the sour cream on your baked potato at a number of dining establishments in the old days, including many of those steak centric.

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Chili in the course of its national history, has, in many parts of the country continued to maintain its traditional fervent core, with beans or without. Chili has too also been transformed even among the simpler chili versions crowd such as in the use of now mainstreamed spices; cayenne pepper, Mexican chili powder, Spanish smoked paprika, and in the creative use of more diverse base ingredients such as ground turkey or chicken to those of vegetarian specialties. Still, anyway you cook it, chili always earns the distinction for its ease of preparation, good flavor, and with an added benefit that it can also be frozen for later use.

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When it comes to hot cooked chili, sprinkled or dolloped with tasty colorful toppings, whether it’s traditional, novel, or trendy, it’s always delicious, the Chili Stuffed Baked Potato.

Chili Stuffed Baked Potato
Yields 1
The Pot of Chili will serve 8 and may be frozen.
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  1. 1 hot cooked baked potato, sliced open in the center
  2. 1 ladle prepared chili for each baked potato (chili recipe below)
  3. 1 dollop sour cream
  4. 2 tablespoons shredded cheddar cheese
  5. 1-2 tablespoons green onion tops, chopped finely
For the Chili
  1. 4 slices of bacon, cut into quarter size
  2. 2 tablespoons olive oil, approximately
  3. 2 onions, chopped
  4. 2 stalks celery, chopped
  5. 5-6 hot green peppers, (long green, jalapeno, etc...) seeds removed, chopped
  6. 2 cloves garlic, chopped
  7. 1 pound ground beef
  8. 1 pound beef cubes, minced
  9. spices (see below)
  10. 2 cans whole tomatoes, juice included
  11. 1/2 ounce or a bit more, grated bittersweet chocolate
  12. 1/2 cup brewed coffee
  13. 1 cup or a little more beef stock/broth
  14. 1 15.5 ounce can black beans, drained and rinsed
  15. 1 15.5 ounce can kidney beans, drained and rinsed
  16. 1 15.5 ounce can Bush's Best Chili Beans in Medium or hot sauce
  17. 1 21 ounce can Bush's Texas Ranchero Pinto Beans with mild jalapenos simmered in red chili sauce
For the Chili Spices
1 teaspoon each
  1. cumin
  2. Mexican chili powder
  3. ground coriander
  4. cayenne pepper
  5. Spanish smoked paprika
  6. garlic powder
  7. oregano
  8. coarse kosher salt
  9. cracked black pepper
  10. 2 bay leaves
  1. For the Chili
  2. On very low heat add bacon pieces and oil into a large soup or enameled iron pot. Cook bacon around five minutes, stir in the chopped onions and celery cook on very low heat another five minutes, add in the hot peppers and garlic, stir well, cook another three minutes or until peppers begin to soften. Scrape in ground beef and stir throughout with the vegetable mixture, raise heat to medium low and cook until meat begins to brown, then stir in beef cubes. Once beef has lost its color sprinkle in the spice mixture, stir throughout, let spices cook for three minutes, add in whole tomatoes with liquid, shredded chocolate, brewed coffee, beef stock and bay leaves, reduce temperature back down to very low and simmer around twenty minutes. Add in all of the beans, continuing to simmer chili on very low heat, stirring occasionally, for at least forty-five minutes or longer until flavors fully develop together. Serve hot.
For the Chili Stuffed Baked Potato
  1. Place baked potato opened in the center into a shallow bowl, pour ladle full of chili over. Top with a dollop of sour cream, shredded cheddar cheese, sprinkle with chopped green onions.
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  1. Posted November 5, 2014 at 3:36 pm | Permalink

    Oh this takes me back! My mom used to make baked potatoes with chili in them all the time growing up! Such a great fall dinner! Thanks for the recipe!
    Rachel recently posted…Nap Time is ME Time!My Profile

    • Posted November 6, 2014 at 2:38 pm | Permalink

      Hi Rachel, wow, that’s interesting about your Mom! I never experienced chili in a baked potato before having one at some restaurant in Arizona in college so perhaps your Mom was a real progressive! Thanks for stopping by and sharing!

  2. Posted November 5, 2014 at 4:26 pm | Permalink

    I love chili. And I love that you included the onions. They provide a little crunch, which I love. I am a traditionalist when it comes to chili…in the bowl with sour cream and maybe even a little guac. I never had it in the potato. It makes it all the more hearty and perfect for an easy weeknight meal.
    Kelly recently posted…From O Magazine…Feeling GratefulMy Profile

    • Posted November 6, 2014 at 2:36 pm | Permalink

      Hi Kelly, The baked potato is an interesting and delicious twist but then I am a chili enthusiast at heart and enjoy it most anyway including in bread bowls with melted cheese. I’ve never put guac on my chili though it sounds great. Agreed on the green onions for the added crunch, I also enjoyed raw chopped onion when offered in a buffet setting. Thanks much for joining in. Just think you will be transformed to the world of French food in mere weeks now!

  3. TheKitchenLioness
    Posted November 9, 2014 at 1:14 pm | Permalink

    Dear Peggy, you certainly have a way with delicious comfort-style family food (if I may call it that way) – I make chili con carne every once in a while but it is probably not the most authentic of versions (around here this is not a common recipe) – I usually serve it with rice etc. but will make some chili-stuffed-potatoes next time and follow your recipe closely for more delicious authenticity!
    Have a great Sunday, dear friend – your recipes always sound just wonderful

    • Posted November 10, 2014 at 10:01 am | Permalink

      Thanks so much Andrea, its great to hear from you. Yes, chili is quite a popular dish in the states, and with many regions having their own specialties. I think you will enjoy this dish very much though and with its combination of spices, kicking it up or mellowing it down to suit your own taste. Thanks for joining in!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.