Chili Cheese Baked Potato

Satisfying and macro-friendly.

2 potatoes
45 minutes
Ethan Chlebowski

Ingredients

Baked potatoes

  • Russet potatoes
    2
  • Neutral oil
    a drizzleto coat
  • Salt
    a sprinkle

Quick beef chili

  • Ground beef, 90/10
    450 g1 lb
  • Crushed tomatoes
    ~300 g14 oz can
  • Tomato Paste
    a squeeze
  • Onions, grated
    1/8
  • Neutral oil
    10 g
  • Chili Powder
    5 g
  • Cumin
    5 g
  • Smoked Paprika
    3 g
  • Salt
    5 g

Toppings

  • Cheddar, grated
    56 gfor 2 servings
  • Onions, diced
    to taste
  • Pickles, diced
    to taste
  • Sour Cream
    a dollop
  • Cilantro
    for garnish

Method

Step 1: Cook the potato

Poke several holes all over the potato with a fork. it for 3 minutes to give it a head start.

Rub the potato with a little oil and salt, then transfer it to a 425°F (220°C) oven and for about 30 minutes, or until the skin is crisp and the center is tender.

Step 2: Make the chili base

Heat a skillet over medium heat and add the oil. Add the chili powder, cumin, and smoked paprika. Stir them into the oil and let them until fragrant.

Before anything burns, add the grated onion and tomato paste. Stir everything together until it forms a thick chili paste.

Remove the chili paste from the pan and reserve it.

Step 3: Brown the beef; combine with paste

Add the ground beef to the same skillet. Press it into the pan to and let it brown on one side before breaking it up into crumbles.

Season with the salt, then continue and mixing until the beef is browned.

Add the chili paste back into the pan and stir until the beef is evenly coated and the color deepens.

Step 4: Simmer & finish the chili

Add most of a can of crushed tomatoes and stir everything together.

Let the mixture and for 4–5 minutes, stirring occasionally, until the canned tomato flavor cooks out and the chili becomes thick and saucy.

Let it slightly around the edges of the pan, then mix it back together. Taste and adjust seasoning as needed. Turn off heat.

Step 5: Assemble & serve

Slice into the top of the baked potato and fluff the interior with a fork to create a potato bowl.

Add the grated cheddar directly to the hot potato so it starts to melt. Spoon a large serving of hot beef chili over the cheese, then finish with chopped white onion, chopped pickles, a dollop of sour cream, and fresh cilantro.

Serve warm.

“Another variation in the high-protein baked potato series. Lean ground beef keeps the macros high in protein for this recipe. Customize the toppings to what you have around.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

SINGLE SERVING
Calories967
91g
38g
59g

FAQ

Why remove the chili paste before browning the beef?

Taking the paste out gives the beef room to directly against the pan. That creates savory flavor, and then the chili paste can be stirred back in once the meat has developed color.

Can I make the chili ahead of time?

Yes. The chili works well as a prep-ahead component. Store it in the fridge, then reheat a portion when you’re ready to assemble the potato.