Kitchen notes · a little help before you start
Stuffed Chili Baked Potatoes
Stuffed Chili Baked Potatoes is made with baked potatoes, leftover chili, and sharp cheddar cheese.
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
A few quick notes
1. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
baked potatoes
In the method: Split baked potatoes and fluff with a fork.
leftover chili
In the method: Top each baked potato with 1/2 cup chili, crumbled bacon, and cheddar cheese.
shredded sharp cheddar cheese
In the method: Top each baked potato with 1/2 cup chili, crumbled bacon, and cheddar cheese.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 baked potatoesIngredient note
Source: 2 cups leftover chiliIngredient note
Source: 1 cup shredded sharp cheddar cheeseIngredient note
Source: 1/4 cup sour creamIngredient note
Source: 1/4 cup green onions (or chives)Ingredient note
Source: 1/4 cup crispy crumbled bacon (optional)
How to make it
0 of 4 steps completeMake room for Stuffed Chili Baked Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A few questions you might have
What should I prepare first?
Start with this step: Split baked potatoes and fluff with a fork.
Which preparation step should I plan for?
Have the final topping or garnish ready for its specified step.
What check should I look for as it cooks?
Bake for 10-15 minutes or until cheese is melted and chili is heated through.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
You can use any kind of leftover chili you have on hand. Traditional chili with or without beans will work, chicken chili, or ground turkey chili all make great options. I most frequently make it with my Chicken Chili . If you don’t have leftover chili on hand, you can use canned chili, or grab chili take out from a restaurant, grocery store, or even Wendy’s!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
