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chili loaded baked poato

Chili Loaded Baked Potatoes

These Chili Loaded Baked Potatoes are grilled at 375°F for 75 minutes until crispy, then topped with beef chili, cheddar cheese, sour cream, and bacon.
Servings 4 people
Calories 600 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Equipment

  • Grill or Oven
  • Aluminum Foil
  • Instant-Read Thermometer
  • Tongs

Ingredients
  

For the Potatoes

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder optional

For the Chili

  • 2 cups beef or turkey chili homemade or store-bought
  • 1/2 cup beef broth optional for thinning

For the Toppings

  • 1 1/2 cups shredded cheddar or Colby Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped green onions
  • 1/4 cup crispy bacon bits
  • sliced jalapeños optional
  • hot sauce optional

Instructions
 

  • Grill Method:
    Prepare potatoes: Scrub potatoes clean and pat dry. Pierce each 5 to 6 times with fork. Rub with olive oil, salt, pepper, and garlic powder.
  • Grill potatoes: Set up grill for indirect heat at 375-425°F. Wrap potatoes loosely in foil. Place on indirect side. Cook 60 to 75 minutes, turning every 20 minutes, until internal temp reaches 205-210°F.
  • Crisp skins: Remove foil. Place over direct heat 2 to 3 minutes per side until crispy and charred.
  • Heat chili: Warm chili in saucepan or cast iron on grill. Simmer 10 to 15 minutes until thick and steaming. Add beef broth if too thick.
  • Load potatoes (first stage): Slice potatoes lengthwise. Fluff insides with fork. Add cheese, then hot chili.
  • Melt and finish: Return to grill (indirect heat) for 5 to 7 minutes until cheese melts. Top with sour cream, bacon, green onions, and jalapeños. Serve hot.
  • Oven Method:
    Prepare potatoes same as above. Preheat oven to 425°F. Place potatoes directly on oven rack (with tray underneath). Bake 50 to 60 minutes until 205-210°F internal temp. For extra crispy skins, broil 2 to 3 minutes. Heat chili on stovetop. Follow same assembly and final heating steps. Return to oven 5 to 7 minutes to melt cheese.

Notes

Critical Tips: Use russet potatoes for best fluffy texture. Waxy potatoes like Yukon Gold stay dense. Pierce potatoes before cooking to prevent explosions. Target internal temp is 205-210°F for perfect fluffiness.
Chili Consistency: Thick chili works best - should be spoonable, not runny. Thin chili makes soggy potatoes. Simmer canned chili to thicken. Homemade chili usually has right consistency.
Loading: Two-stage loading is key: hot ingredients (cheese, chili) first with brief heating to melt, then fresh toppings (sour cream, bacon, green onions) at end. This prevents overcooking delicate toppings.
Crispy Skins: For crispiest skins on grill, remove foil and place over direct heat at end. Creates charred, crispy exterior. Oven method: broil 2 to 3 minutes for similar effect.
Make-Ahead: Bake potatoes up to 2 days ahead. Refrigerate. Reheat in 400°F oven 15 minutes before loading. Prepare chili ahead and reheat when needed.
Variations: Use brisket chili for BBQ version. Try white chicken chili with pepper jack cheese. Top with BBQ sauce drizzle. Sweet potatoes work at 400°F for 45-55 min.
Storage: Refrigerate loaded potatoes up to 2 days. Reheat in 350°F oven covered for 20 minutes. Best eaten fresh.