These loaded Chili Baked Potatoes are a super easy cheat night meal that you can throw together in just 15 minutes. And they're so tasty, that the family will think you spent all evening making them!
This post was sponsored by Hormel Foods. All opinions are my own.
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Ah... September. Just around the corner and creeping up faster than I thought it could. One thing you might not know about September is that it is National Family Meals Month.
That's right. As if you needed another reason to sit down for a fantabulous family meal, you have the whole entire month of September to celebrate and do just that.
And since we know that easy and quick recipes are the secret ingredients to getting in those sit-down meals together, I wanted to share one of my quickest go-to recipes.
In fact, this one is so simple, I'm not sure it qualified as a "recipe". But I'm going to do it anyway. 😉
Baked Potatoes are always a winner around my house. They're easy and filling and taste wonderful with all kinds of toppings. We love to do "potato bar" night, where we bake potatoes and then line up a little buffet of toppings, so everyone can build their own.
So when Hormel asked me to create a recipe using their pre-made chilis, I knew exactly what I needed to do!
Shortcuts exist for a reason, and I will be the first to admit that I use them ALL THE TIME.
While I do enjoy making a delicious chili from scratch, Hormel Chili also holds a special place in my heart. It actually brings back memories of camping with my family as a kid, because Hormel Chili was one of our go-to camper meals. It is just as good now as it was then.
So I decided to load up my favorite baked potatoes with their tasty chilis - and it couldn't be any easier or more delicious!
Making Chili Baked Potatoes
All you need are a few ingredients: baking potatoes, Hormel Chili (in your favorite variety), and whatever toppings you prefer.
I topped my chili baked potato with shredded cheddar cheese, chives, and a nice sized dollop of sour cream. Yum.
Wanna know how long this meal takes to cook from start to finish? Well, it all depends on if you bake the potatoes or microwave them. I opted for the microwave, because - HELLO, time saver! Isn't that what we're doing here?
So, less than 15 minutes, from start to finish, which gives you plenty of time to sit down with the family and enjoy time spent chowing down with loved ones. What could be better than that?
Tips & Variations
Make it vegetarian. I prefer meatless meals, so I opted for the Hormel Vegetarian Chili with Beans. It was totally delicious, and packed with so much flavor!
Make it homemade. Of course, this recipe can be made with homemade chili as well as the store bought variety. My Copycat Texas Roadhouse Chili is a great choice. Or try this White Chicken Chili for a different spin.
Toppings. Feel free to mix up the toppings, to build your perfect chili baked potato. Some great options are:
- Cheese! Try cheddar, monterey jack, pepper jack, or even gouda.
- Black Olives
- Sour Cream (or plain yogurt for a lighter option)
- Salsa or Salsa Verde
- Cheese Sauce (try this easy cheese sauce!)
If you love this recipe, be sure to check out these other tasty ideas:
Chili Baked Potato
- 2 potatoes russet or other baking potatoes
- 15 oz Hormel Chili any variety, canned
- ½ cup cheddar cheese shredded
- ¼ cup sour cream
- scallions or chives chopped, optional
- Start by preparing the baked potato. To microwave - poke holes all over the potato with a fork. Microwave on high for 8-10 minutes. Potato is done when it gives slightly when squeezed.
- Wrap the potato in a clean towel and set aside while preparing the chili.
- Place the canned chili into a microwave safe bowl, and microwave on medium for 1-2 minutes, until warmed through.
- Cut open the baked potatoes. Use a fork to mash up the inside of the potato. Pour the chili over the baked potatoes.
- Sprinkle the cheddar cheese over the potatoes. Top with the chives/scallions and a large dollop of sour cream.