Chili Potato Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILI-TOPPED BAKED POTATOES



Chili-Topped Baked Potatoes image

This is a creative twist on traditional chili. The potatoes make it a delicious, and filling, main dish.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 7 cups.

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
2 tablespoons sugar
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Baked potatoes

Steps:

  • In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 237mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

CHILI POTATO BAKE



CHILI POTATO BAKE image

A YUMMY CASSEROLE I CREATED.

Provided by Eve Peterson

Categories     Other Main Dishes

Number Of Ingredients 5

1 can(s) of chili
1/2 bag(s) potatoes
2 c shredded cheese
1 onion, chopped
dash(es) garlic and herb seasoning

Steps:

  • 1. CLEAN AND PEEL POTATOES, CUT INTO CHUNKS, PLACE IN A CASSEROLE DISH WITH CHOPPED ONION. PUT IN PREHEATED OVEN OF 350, BAKE POTATOES TILL ALMOST DONE. THEN TAKE OUT OF OVEN AND TOP WITH CHILI AND CHEESE. BAKE ANOTHER 5-10 MIN. TAKE OUT,AND LET COOL.

BAKED POTATOES WITH CHILI



Baked Potatoes with Chili image

To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large baking potatoes
1/2 pound ground beef
1 small zucchini, diced
1/2 cup chopped onion
1 can (16 ounces) chili
Butter, optional
1 cup shredded cheddar cheese
Sour cream
Salsa

Steps:

  • Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.

Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CREAMY CHEESY CHILI POTATO CASSEROLE



Creamy Cheesy Chili Potato Casserole image

After making way too much homemade chili, I came up with this recipe to use up the leftovers. I haven't seen this one anywhere else, but it is delicious, easy, cheap, and filling.

Provided by florida scott

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 medium potatoes, peeled and sliced 1/8 ",thick
3 cups of your favorite chili
1 (8 ounce) package cream cheese, cubed
1 can cream of mushroom soup
3 cups sharp cheddar cheese
salt and pepper

Steps:

  • Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
  • Repeat layers (like lasagna).
  • Bake covered in a 350 degree oven for 1 1/2 hours.
  • Top with additional cheddar cheese and bake uncovered for 10 minutes.
  • Allow casserole to set for 20 minutes and serve.

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

CHILI & POTATO CASSEROLE



Chili & Potato Casserole image

Make and share this Chili & Potato Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb stew meat, cubed
1 cup yellow onion
1 egg, lightly beaten
1/4 cup breadcrumbs
1 tablespoon chili powder
salt
3 cups prepared mashed potatoes
1/4 cup green onion, sliced
1 cup shredded taco cheese

Steps:

  • Preheat oven to 375 degrees.
  • Combine beef, yello onion, egg, bread crumbs, chili powder and salt in large bowl, mix thoroughly. Pour beef mixture into medium baking dish, pressing firmly onto bottom of dish. Bake 20 minutes. Pour off any juices.
  • Mix potatoes and green onions in medium bowl. Spread potato mixture over beef mixture, sprinkle top with cheese. Broil 3 to 4 inches from heat source 3 to 5 minutes or until top is lightly browned.

Nutrition Facts : Calories 485.1, Fat 24.7, SaturatedFat 9.8, Cholesterol 132, Sodium 627.2, Carbohydrate 38.1, Fiber 4, Sugar 4.9, Protein 26.9

CHILI CHEESE POTATO CASSEROLE



Chili Cheese Potato Casserole image

An ode to one of the ultimate guilty pleasures, chili cheese fries. From the cooking blog Cooking During Stolen Moments.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs potatoes, diced
1 lb ground beef
1/2 onion, diced
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 1/3 cups milk
2 cups shredded cheese, separated
salt and pepper, to taste

Steps:

  • Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
  • In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
  • While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
  • Pour cheese sauce over the potatoes in the casserole dish.
  • Top with the chili.
  • Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.

Nutrition Facts : Calories 395.5, Fat 20.4, SaturatedFat 10.5, Cholesterol 70, Sodium 923.5, Carbohydrate 33.1, Fiber 4.4, Sugar 4.6, Protein 21.2

More about "chili potato bake recipes"

CHILI BAKED POTATOES - BAKING MISCHIEF
chili-baked-potatoes-baking-mischief image
Web 2020-10-26 Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic. Stir in tomatoes, beans, and broth. Bring to a …
From bakingmischief.com
5/5 (3)
Total Time 1 hr 20 mins
Category Main Course
Calories 679 per serving
  • While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
  • Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!
See details


RECIPE: LEFTOVER CHILI BAKED POTATO CASSEROLE | KITCHN
recipe-leftover-chili-baked-potato-casserole-kitchn image
Web 2020-02-03 Spread the chili in an even layer in a 9x13-inch baking dish. Top with the potato flesh and spread in an even layer. Place the reserved potato skins on top of the casserole, skin-side up. Drizzle the potato …
From thekitchn.com
See details


CHILI WITH POTATOES • RECIPE FOR PERFECTION
chili-with-potatoes-recipe-for-perfection image
Web 2020-04-05 Add the diced potato and sliced bell pepper to the pot. Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the …
From recipeforperfection.com
See details


CHILI-CHEESE BAKED POTATOES RECIPE | MYRECIPES
Web 2014-03-12 4 russet potatoes, washed, patted dry, and pricked all over with a fork. 2 tablespoons olive oil. Salt. ½ small onion, finely chopped. 1 clove garlic, minced. 1 …
From myrecipes.com
Servings 4
Calories 453 per serving
Total Time 50 mins
  • Preheat oven to 425ºF. Rub potatoes with 1 Tbsp. oil; sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn; microwave until just cooked through, 3 to 5 minutes longer.
  • Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add chili powder; cook, stirring, 1 minute. Add beans and tomatoes; cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
  • Cut a slit in top of each potato; squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.
See details


RECIPE: BAKED CHILI POTATO | WHOLE FOODS MARKET
Web Split sweet potato lengthwise and top potato with chili and cilantro. Nutritional Info: Per serving: 360 calories (15 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, …
From wholefoodsmarket.com
See details


KETO CROCKPOT RECIPES - 35 EASY KETO SLOW COOKER RECIPES
Web 2022-12-18 Skip the rice and add a keto friendly side. Slow cooker tomato basil chicken. Slow cooker tomato basil chicken is so creamy with the best tomato sauce. The crockpot …
From eatingonadime.com
See details


BAKED POTATOES RECIPE - YELLOW CHILI'S
Web 2022-04-02 Bake the potatoes in a preheated oven at 425° F for about 60 minutes or until it turns fork tender. Remove the Baked Potatoes from the oven and allow them to cool …
From yellowchilis.com
See details


BEST CHILI’S BAKED POTATO SOUP RECIPE [2022] (SO CREAMY!)
Web 2022-01-26 Combine the chopped baked potatoes and half-and-half in a mixing bowl. Bring to a boil, then reduce to a low heat and cook for about 15 minutes, or until the soup …
From theblondebuckeye.com
See details


BEST CHILI CHEESE SWEET POTATO CASSEROLE RECIPE - HOW TO MAKE …
Web 2022-10-20 Step 1 Preheat oven to 400°. Rub a 13"-by-9" glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt. Step 2 Roast …
From delish.com
See details


CHILI'S BAKED POTATO SOUP RECIPE - COPYKAT RECIPES
Web 2022-08-30 While the potatoes are soaking, make a roux in a soup pot. Start by melting the 8 tablespoons of butter over medium heat. Once the butter stops foaming, sprinkle in …
From copykat.com
See details


12 BEST BAKED AND ROASTED VEGETABLES RECIPES - YELLOW CHILI'S
Web 2022-12-21 In this post, we will be sharing some of the best oven roasted and baked vegetable recipes, including dishes with beans, potatoes, chickpeas, cauliflower, …
From yellowchilis.com
See details


STUFFED CHILI BAKED POTATOES · EASY FAMILY RECIPES
Web 2022-09-13 Instructions. Split baked potatoes and fluff with a fork. Top each baked potato with 1/2 cup chili, crumbled bacon, and cheddar cheese. Bake for 10-15 minutes …
From easyfamilyrecipes.com
See details


CHILI LIME SWEET POTATO FRIES WITH HONEY CHIPOTLE DIPPING SAUCE …
Web 2022-12-23 Drizzle the oil over the Sweet Potatoes, adding the Chili Powder, Salt and Pepper then toss together until well coated. Spread the sweet potato sticks out in a …
From newlyrecipes.com
See details


CHILI BAKED POTATO RECIPE - RECIPES.NET
Web 2022-03-24 Chili: While your potatoes cook, in a large pot, heat oil over medium heat. Once hot add onions and cook until they just begin to turn translucent around the edges, …
From recipes.net
See details


GREEN CHILI EGG CASSEROLE - RELUCTANT ENTERTAINER
Web 2022-12-18 Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter …
From reluctantentertainer.com
See details


SAUSAGE AND APPLE BREAKFAST CASSEROLE RECIPE - TODAY.COM
Web 10 hours ago Preparation 1. Preheat oven to 400 F. 2. Heat a 10-inch cast-iron or enameled pan over high heat. Add 1/2 tablespoon of oil and sausage and cook over …
From today.com
See details


15 CHILI BAKED POTATO RECIPE - SELECTED RECIPES
Web Ingredients. 250 to 275 grams potato or 3 to 4 medium sized potatoes. 1 teaspoon red chilli flakes. 1 teaspoon kashmiri red chilli powder. ¼ to ⅓ teaspoon salt or add as required. 2 …
From selectedrecipe.com
See details


Related Search