Baked potatoes are an easy meal that allows everyone to dress their own potato the way they like it.
This recipe is for chili & cheese baked potatoes, but there are endless options for other toppings. Try topping potatoes with broccoli and cheese, chili and green onions, butter and sour cream, shredded chicken and salsa, jalapenos and cream cheese, or any other combination.
One of the best ways to save money on your grocery bill is to reduce food waste, and loaded potatoes are a good time to take advantage of leftovers in your refrigerator by adding them with complementary condiments as toppings.
Sides that work well with this recipe: sautéed spinach and garlic, salad, and green beans. Avoid starchy sides.
Loaded Baked Potatoes
- 6 large baking potatoes, or as many as you need
- 15 oz can chili, heated
- shredded cheddar cheese
- salt and pepper
- vegetable oil for coating
- Optional ingredients: sour cream, green onions, tomatoes
- Coat potatoes with oil. Coat with coarsely ground salt and pepper and cook using the method of your choice below.
- Cut open and slightly mash insides of potatoes (leave insides in potato). Top with chili, cheese and any other garnishes you choose.
- Prick potatoes with a fork several times, wrap in aluminum foil, and cook at 350°F for approximately 1 hour or until centers are hot and tender.
- Prick potatoes with a fork several times, wrap in aluminum foil, and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.
- Prick potatoes with a fork several times, and starting with 6 minutes, cook in the microwave on high. Check potatoes regularly to see if they are done, adding time in 1-2 minute increments until they are cooked through.
Instant Pot Method:
- A Mindful Mom has Instant Pot instructions for baked potatoes.