Dinner · Medium Effort
Baked Potato Bar with Chili Beans
Oven-baked potatoes topped with a quick bean chili and all the fixings, a budget-friendly build-your-own dinner
Prep15 minCook30 minTotal45 min
Medium EffortIngredients
4 servingsScale the recipe
Method
01Preheat oven to 425F. Scrub 4 large russet potatoes, poke a few times with a fork, and rub with oil and salt.
02Bake potatoes directly on the oven rack for 45-50 minutes until tender (or microwave 12-15 minutes if you're short on time, then finish 10 minutes in the oven for a crisp skin).
03While potatoes cook, heat 1 tablespoon oil in a pot and saute 1 diced onion and 2 minced garlic cloves until soft, about 3 minutes.
04Add 1 can (15 oz) kidney beans, 1 can (15 oz) black beans, 1 can (14.5 oz) diced tomatoes, 1 tablespoon chili powder, and 1 teaspoon cumin. Simmer 15 minutes, seasoning with salt to taste.
05Split open the baked potatoes and fluff the insides with a fork.
06Top each potato with chili beans, shredded cheddar, a spoon of sour cream, and sliced green onions.
