Chili Topped Baked Potatoes (recipe)

Doing my Discover Fabulous duty this morning – searching for a great recipe to share with my fans… I ran across THIS YUMMO little gem! I can’t wait to get to the store to pick out some beautiful potatoes for his hearty meal.  Pair it with a green salad and “dinner is done!”

Let me know if you try it and how it turns out for you!

Chili Topped Baked Potatoes (Courtesy of Southern Living)


  • 1  pound  ground chuck
  • 1  onion, chopped
  • 1  (16-ounce) can pinto beans, undrained
  • 1  (15 1/4-ounce) can whole kernel corn, drained
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1  (10-ounce) can diced tomatoes and green chiles, undrained
  • 1  (1 1/4-ounce) envelope taco seasoning mix
  • 1  (1-ounce) envelope Ranch-style dressing mix
  • 2  cups  water
  • 4  large baking potatoes
  • Toppings: shredded Cheddar cheese, sour cream, chopped green onions


Cook ground beef and onion in a Dutch oven or deep skillet –  stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

Scrub potatoes; prick several times with a fork.

Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.

NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occasionally, until thoroughly heated.

Southern Living, NOVEMBER 1998

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