Chili Style Baked Potatoes

# Components:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil

03 - 1 medium onion, finely chopped

04 - 2 cloves garlic, minced

05 - 1 bell pepper, diced

06 - 1 teaspoon ground cumin

07 - 1 teaspoon chili powder

08 - ½ teaspoon smoked paprika

09 - ½ teaspoon dried oregano

10 - 1 can (14 oz) chopped tomatoes

11 - 1 can (14 oz) kidney beans, drained and rinsed

12 - 1 can (14 oz) black beans, drained and rinsed

13 - ½ teaspoon salt, or to taste

14 - ¼ teaspoon black pepper

15 - Pinch of cayenne pepper (optional)

→ Toppings (optional)

16 - ½ cup shredded cheddar cheese (60 g)

17 - 4 tablespoons sour cream or Greek yogurt

18 - 2 spring onions, thinly sliced

19 - Fresh cilantro, chopped

# Method:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with salt, and place directly on the oven rack. Bake 50–60 minutes until tender when pierced.

02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.

03 - Stir in cumin, chili powder, smoked paprika, and oregano; cook 1 minute until fragrant.

04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.

05 - Split baked potatoes open and fluff insides with a fork. Spoon generous chili topping over each.

06 - Add desired toppings such as cheese, sour cream, spring onions, and cilantro. Serve hot.

# Expert Advice:

01 -

Easy, filling one-pan meal for busy weeknights
Vegetarian, high-fiber, and naturally gluten-free

02 -

Recipe is vegetarian and gluten-free, check labels on canned goods to ensure safety
For a vegan version, use plant-based cheese and yogurt instead of dairy toppings

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