Chili Stuffed Potatoes

By Ann Fulton

This all-in-one meal is a satisfyingly simple way to reinvent leftovers, and it's easy to make for one person or a crowd!
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Too tired to cook but still need to get dinner on the table? Chili Stuffed Potatoes are here to help! This all-in-one meal is a satisfyingly simple way to reinvent leftovers and easy to make for one person or a crowd!




Even those of us who enjoy cooking get tired of it on occasion. Lately, even those who, on the best of days, would choose dining out over cooking at home are likely doing the latter a lot!

For those reasons and more, we need some really easy meals. This sort of meal need not be gourmet, but it should still taste great, of course.

Effortless meals earn bonus points when they can be repurposed from another easy meal or make use of leftovers that have been stashed in the freezer.

Such is the case with the following recipe.

Chili Stuffed Potatoes aren’t fancy, but they somehow taste like more than the sum of their parts. They’re also a nourishing meal that can truly stand-alone. No need to come up with another side dish, although you could bolster with a simple tossed salad or chopped raw vegetables if desired.

Depending on what you have on hand, you may adorn the potatoes with a variety of toppings from the refrigerator or pantry. In keeping with the chili theme, we enjoy crumbled tortilla chips and chopped avocado. (For the pictured batch, I had the former but not the latter.) If you like things extra saucy, a dollop of salsa and/or sour cream or Greek yogurt could be added as well.


This all-in-one meal is a satisfyingly simple way to reinvent leftovers, and it's easy to make for one person or a crowd!

Recently, I used a quart of frozen chili I had in the freezer, but freshly cooked is fair game, too. For convenient meal planning, I recommend preparing chili one night for dinner and setting aside enough for the stuffed potatoes later in the week. I’ve linked two easy, tasty chili recipes below, but your own personal favorite is fair game.

More recently I used some leftover Doctored Up Spaghetti Sauce in place of chili, topping with some Italian blend cheese (mozzarella and a sprinkle of Parmesan would be nice, too.)  Another meaty spaghetti sauce like Slow Cooker Spaghetti Sauce would work well, too.

I happened to have some leftover pepperoni on hand after making the former, so after layering on the sauce and cheese, I topped each potato with a few slices, which I briefly zapped in the microwave to partially cook and render some of the fat. All my boys liked that!


Need a go-to chili recipe?

Any chili you enjoy is fair game, of course, but for those who could use a suggestion: Aunt Peggy’s Turkey Chili ⇩⇩ relies heavily on pantry ingredients and the easy recipe delivers terrific taste with minimal cooking time. (And yes, it’s from my very own Aunt Peggy, who is wonderful in every way!)

Aunt Peggy’s Turkey Chili -Quick, easy and super satisfying, this flavorful meal is a go-to on busy nights and reheats beautifully. 

If you’d like something that’s even easier and will still satisfy the troops, 5-Can Weeknight Chili ⇩⇩ could be your answer!


No waste and perfect for meal planning… These satisfying stuffed potatoes are an excellent way to repurpose leftovers and stretch one delicious meal into two. The simple recipe is family friendly and flexible, too.

Chili Stuffed Potatoes
Yield: 1 potato (prepare as many as needed)
This all-in-one meal is a satisfyingly simple way to reinvent leftovers, and it's easy to make for one person or a crowd!
  • 1 baked potato*
  • ¾ – 1 cup chili** (reheated if using leftover; adjust amount according to preference and size of potato)
  • 2-3 tablespoons shredded cheese (sharp cheddar and Mexican blend work well)
  • Optional toppings: chopped avocado, crumbled tortilla chips, a dollop of salsa or sour cream/Greek yogurt, fresh cilantro

Slice down the middle of each baked potato with a sharp knife, gently squeeze from opposite ends to open it, and fluff the interior with a fork. (Tip: At this point you may stuff in the traditional way, although I actually like to flatten the potato, which means I end up covering the surface of the potato with chili rather than stuffing it, per se. It makes for more even distribution and a little of everything in each bite.)

Top the potato with the hot chili, and then sprinkle with cheese. (You may eyeball the amounts according to preference.) The hot chili will likely melt the cheese, but you may place it under the broiler for a minute or so, watching carefully, if desired.

Sprinkle with optional toppings of choice, and enjoy!


*We enjoy these Perfectly Baked Potatoes, although you may bake according to your preferred method or microwave if in a hurry.
**Feel free to use your favorite chili. Two speedy options enjoyed by family (which conveniently rely on pantry staples) include Aunt Peggy’s Turkey Chili and 5-Can Weeknight Chili. A meaty spaghetti sauce like Doctored Up Spaghetti Sauce or Slow Cooker Spaghetti Sauce work really well, too. When using the sauce, I top with mozzarella or Italian blend cheese. A sprinkle of Parmesan complements nicely, too.

For a vegetarian meal, use your favorite vegetarian chili. I have a recipe, which my whole family enjoys, and would be happy to share.

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The Fountain Avenue Kitchen

I have no problem with relying on the microwave when in a hurry, but as time allows, the following method for Perfectly Baked Potatoes will produce potatoes with crisp, flavorful skins and light, fluffy insides each and every time.

This basic technique guarantees potatoes with crisp, flavorful skins and light, fluffy insides each and every time.
Baked Egg in a Potato ⇩⇩ offers another deliciously simple recipe (4 ingredients, or 3 without the bacon) that balances wholesome carbs and protein with just enough cheese to enhance the flavor. One of these can be enjoyed as a filling meal any time of day.

Just a few simple ingredients produce a dinner that is so much more than the sum of its parts!


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