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


  1. 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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