Chili-Cheese Potatoes

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Servings: 1 Difficulty: Intermediate
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Loaded baked potatoes topped with warm chili, melted cheese, and fresh garnishes
Chili-Cheese Potatoes recipe image

This comforting dish transforms simple baked Idaho potatoes into a hearty meal by topping them with a savory mix of chili, beans, and spicy jalape&# 195;±os. The rich, gooey cheddar cheese melts over the warm chili, creating a perfect contrast with the fluffy potato interior. Finished with a dollop of cool sour cream and fresh green onions, this recipe offers a balance of heat, creaminess, and saltiness. ItâÂÂs an ideal quick dinner for weeknights or a satisfying side dish for game day gatherings. Easy to assemble in the microwave, it delivers restaurant-quality loaded potato flavor with minimal effort and maximum satisfaction.

Chili-Cheese Potatoes recipe image
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Chili-Cheese Potatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 13.1

Description

This comforting dish transforms simple baked Idaho potatoes into a hearty meal by topping them with a savory mix of chili, beans, and spicy jalape&# 195;±os. The rich, gooey cheddar cheese melts over the warm chili, creating a perfect contrast with the fluffy potato interior. Finished with a dollop of cool sour cream and fresh green onions, this recipe offers a balance of heat, creaminess, and saltiness. ItâÂÂs an ideal quick dinner for weeknights or a satisfying side dish for game day gatherings. Easy to assemble in the microwave, it delivers restaurant-quality loaded potato flavor with minimal effort and maximum satisfaction.

Ingredients

Directions

  1. Preheat your microwave or prepare to cook the potatoes. If baking in an oven, pierce 3 fresh Idaho potatoes with a fork and bake at 400ðF (204ðC) until tender, about 45-60 minutes. For the microwave method, place potatoes in a microwave-safe dish with a splash of water, cover, and cook on High for 10-12 minutes until soft.
  2. While potatoes are cooking, combine 1/3 cup chopped onion, 1/3 cup chopped green pepper, 1 tablespoon drained canned chopped jalapeños, and 1 tablespoon vegetable oil in a 2-quart microwave-safe casserole.
  3. Cover the casserole loosely with plastic wrap, venting one corner. Microwave on High for 3 to 4 minutes, or until the onions and peppers are tender.
  4. Stir in one 15-ounce can of chili with beans. Re-cover the dish and microwave on High for another 3 to 4 minutes, stirring once halfway through, until the chili is heated through.
  5. Cut the cooked potatoes in half lengthwise and arrange them on a microwave-safe platter.
  6. Spoon the hot chili mixture generously over each potato half. Sprinkle with 1 cup of shredded Cheddar cheese.
  7. Microwave the assembled potatoes on High for 1 to 2 minutes, just until the cheese begins to melt and bubble.
  8. Top each serving with a dollop of sour cream and a sprinkle of chopped green onion before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 13.1kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.8g4%
Sugars 1.5g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, cheese, potatoes, loaded, baked potato, microwave, jalapeno, cheddar, sour cream, quick dinner, comfort food, american, easy recipe, game day, vegetarian option, spicy, beans, onion
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