You’ve got leftover chili in the fridge, a couple of potatoes on the counter, and exactly zero motivation to cook something complicated. Perfect. This is the kind of meal that turns “meh” leftovers into a flex-worthy dinner with crispy skins, steamy centers, and a mountain of melty cheese.
It’s cheap, filling, and secretly impressive—like meal-prep’s cooler cousin. And if you’re thinking, “Can it really be that good?” Wait till the spoon hits that buttery potato with smoky chili and a swipe of tangy sour cream.
What Makes This Recipe So Good
- Rescue mission for leftovers: That half-container of ground beef chili becomes the star, not the side note.
- Texture overload: Crispy potato skins + fluffy insides + saucy chili + melty cheese = the bite you’ll daydream about.
- Budget-friendly: Uses pantry basics and whatever’s left from taco night.
- Customizable: Spice it up, lighten it up, or pile on toppings like you’re at a loaded baked potato bar.
- Weeknight easy: Hands-off baking time while you answer emails or scroll “just one more” video.
Ingredients
- 4 large russet potatoes, scrubbed and dried
- 2–3 cups leftover ground beef chili (homemade or store-bought)
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional, but delicious)
- 1 cup shredded sharp cheddar cheese (or pepper jack for heat)
- 1/2 cup sour cream or Greek yogurt
- 2 green onions, thinly sliced
- 1 small jalapeño, thinly sliced (optional)
- Fresh cilantro, chopped (optional)
- Hot sauce or salsa, to finish (optional)
- Butter, for the potato centers (about 2–4 tablespoons, optional)
How to Make It – Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Use a fork to poke each potato 6–8 times so steam can escape.
No potato explosions today, thanks.
- Oil and season: Rub potatoes with olive oil, then sprinkle with salt, pepper, and garlic powder. Place on a wire rack set over a baking sheet for even heat circulation.
- Bake to fluffy perfection: Bake 50–60 minutes, turning once halfway. They’re done when skins are crisp and a fork slides in like butter.
- Warm the chili: About 10 minutes before the potatoes finish, reheat the leftover ground beef chili in a saucepan over medium heat until simmering.
Adjust seasoning with salt, pepper, or a splash of hot sauce if needed.
- Split and fluff: Let potatoes rest 5 minutes. Slice lengthwise, press ends together to open, and fluff interiors with a fork. Add a small pat of butter if you’re living your best life.
- Load them up: Spoon hot chili into each potato.
Top with shredded cheese and pop back in the oven for 2–3 minutes to melt.
- Finish strong: Add sour cream, green onions, jalapeño, cilantro, and a few dashes of hot sauce or salsa. Plate and prepare to hear the faint sound of applause (from your taste buds).
Preservation Guide
- Fridge: Store assembled stuffed potatoes in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, loosely covered with foil.
- Chili only: If you’re batch-cooking, refrigerate the chili separately for up to 4 days, or freeze for up to 3 months.
Thaw overnight in the fridge.
- Freezer tip: Freeze the baked, unstuffed potatoes wrapped tightly in foil for up to 2 months. Reheat from frozen at 375°F (190°C) for 35–45 minutes, then stuff with fresh-warmed chili.
- Avoid soggy skins: Reheat in the oven, not the microwave. If you must microwave, do it in bursts and finish in a hot skillet or air fryer to re-crisp.
Nutritional Perks
- Balanced macros: Protein from the ground beef chili, complex carbs from the potato, and fats from cheese and sour cream for satiety.
It’s a complete meal without trying too hard.
- Fiber boost: Potato skins contribute fiber, especially if your chili includes beans. Your gut will send a thank-you note, IMO.
- Micronutrients: Potatoes deliver potassium and vitamin C; add green onions and jalapeño for antioxidants and freshness.
- Easy to lighten: Swap Greek yogurt for sour cream, use reduced-fat cheese, and choose a leaner chili base if you want to trim calories without losing flavor.
Pitfalls to Watch Out For
- Undercooked potatoes: If they still feel dense, keep baking. A finished potato should have a crisp skin and soft interior.
No al dente potatoes allowed.
- Watery chili: Simmer uncovered for a few minutes to reduce. Thick chili equals better-stuffed potatoes.
- Cheese that won’t melt: Use freshly shredded cheese. Pre-shredded is coated with anti-caking agents that can slow melting.
- Soggy reheats: Microwave is convenient but risky.
Finish in the oven or air fryer to bring back the crunch.
Recipe Variations
- Sweet potato switch: Use sweet potatoes for a sweet-savory combo. Add a drizzle of chipotle crema for a smoky kick.
- Loaded Tex-Mex: Add corn, black beans, queso fresco, and pico de gallo. A squeeze of lime wakes everything up.
- Breakfast-for-dinner: Top with a fried or poached egg and a sprinkle of smoky paprika.
Brunch energy, weeknight speed.
- Cheese swap: Try pepper jack, Monterey Jack, or a sharp aged cheddar. Blue cheese crumbles? Bold move, but it slaps.
- Veg-forward: Mix in sautéed peppers, onions, or zucchini with the chili.
Extra volume, extra nutrients.
- Air fryer route: Bake potatoes in the air fryer at 390°F (200°C) for 40–50 minutes, turning once. Finish with a 2-minute blast after topping with cheese.
FAQ
What’s the best type of potato to use?
Russet potatoes are king here. Their high starch content makes the centers fluffy and the skins crispy, which plays perfectly with the saucy chili.
My leftover chili is bland—how do I fix it?
Brighten it with salt, a splash of lime, a little hot sauce, or a pinch of chili powder and cumin.
A touch of brown sugar or maple can balance bitterness if needed.
Can I make this dairy-free?
Absolutely. Use a dairy-free cheese that melts well, and swap sour cream for a coconut or almond-based alternative. The chili itself is often dairy-free—just check your recipe.
How do I make it spicier without wrecking it?
Layer the heat: add diced jalapeños, a drizzle of chili oil, or a sprinkle of cayenne.
Spicy cheese and hot sauce at the end keep the flavors balanced without turning it into a dare.
Can I batch this for a crowd?
Yes. Bake a tray of potatoes, keep a pot of chili warm, and set up a topping bar with cheeses, sour cream, onions, jalapeños, cilantro, and hot sauces. People will build their own—easy win, zero stress.
What if I only have small potatoes?
Great for appetizers.
Reduce bake time to 35–45 minutes, then split and top with a tablespoon or two of chili and a sprinkle of cheese. Party food with real substance.
Final Thoughts
Leftover Ground Beef Chili Stuffed Potatoes are the “work smarter, not harder” of comfort food. They turn yesterday’s chili into today’s hero with almost no extra effort.
Crispy, cheesy, steamy, and wildly satisfying—this is the kind of meal that makes leftovers feel intentional. Keep it simple, pile it high, and enjoy the kind of weeknight dinner that punches way above its weight. FYI: you might start “accidentally” making extra chili just for this.
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