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Chili Baked Potato

Course Main Course
Cuisine American
Keyword baked potato dinner, bean chili potato, dinner for one, loaded baked potato
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 serving
A baked russet potato topped with a quick chili of onion, red beans, and tomatoes. A filling dinner for one.

Ingredients

  • 1 medium russet potato scrubbed and pierced
  • ¼ Tbsp salted butter
  • ½ Tbsp olive oil
  • ½ cup chopped onion
  • 1 garlic clove
  • ¼ tsp chili powder
  • ⅛ tsp salt
  • ¼ cup canned red beans rinsed
  • ¼ cup canned diced tomatoes with juice
  • Cheddar and sour cream optional toppings

Directions

  • Heat the oven to 425°F. Rub the potato with the butter, set it on a baking sheet and bake for about 40 minutes, until tender.
  • While the potato bakes, heat the oil in a skillet and cook the onion for about 3 minutes.
  • Add the garlic and cook for 30 seconds. Add the chili powder and salt and cook for 30 seconds more.
  • Stir in the beans and tomatoes and heat for 2 minutes.
  • Split open the potato and spoon the bean and tomato chili over the top. Add cheddar and sour cream if you like.

Nutrition

Serving: 448g | Calories: 384kcal | Carbohydrates: 65g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7.6mg | Sodium: 521mg | Potassium: 1419mg | Fiber: 8.4g | Sugar: 8.2g | Vitamin A: 536IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); russet potato counted as raw russet potato (the recipe says 250 g), ¼ cup canned red beans counted as canned red kidney beans, drained. Brands and portions vary, so use it only as an approximation.