Baked Potato Pockets With Chili Recipe

Transform leftover chili (or canned!) into a hearty and cheesy baked potato pocket sensation! This quick and easy recipe is perfect for a weeknight meal. Customize your potato cooking method – microwave, oven, or even BBQ – to fit your style. Get ready for a flavor explosion in under an hour!

Prep Time 15 mins
Cook Time 50 mins
Calories 399.3 kcal
Protein 36g
Rating 4.5 (2 Reviews)
Baked Potato Pockets With Chili

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Potato Pockets With Chili

  • 4 medium russet potatoes
  • 1 ½ cups chili (leftover or canned)
  • Cheddar Cheese

How to Make Baked Potato Pockets With Chili

  1. Warm 1 ½ cups of chili in a saucepan over medium heat.
  2. Grate 1 cup of cheddar cheese (or your favorite cheese).
  3. Bake 4 medium russet potatoes until tender (approx. 45-60 mins in oven at 400°F, or microwave for 5-8 mins per potato depending on wattage, or until tender on the BBQ). Once cooked, slice each potato in half lengthwise. Using a fork, fluff the potato flesh slightly, leaving the skin intact.
  4. Spoon warmed chili generously into each potato half.
  5. Sprinkle generously with grated cheese.
  6. Bake for a further 5-10 minutes, or until the cheese is melted and bubbly. If using a broiler, broil for the last 2-3 minutes to achieve a perfectly golden brown cheese topping. Enjoy immediately!

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

12g

Fat

45g

Carbs

15g