Chili Stuffed Potatoes


Chili Stuffed Potato (640x465)

I know most of you are enjoying lovely weather, but it is rather cold at my place. After we come in from blanketing horses, draining hoses, and covering plants to protect them from the freezing temperatures, we need something hearty to warm us up. But after 6 months of chilis and stews we are all growing a little weary of “warm your bones” dinners. Or maybe we are just tired of needing our bones warmed…probably both.

I decided to change things up a little tonight and instead of serving chili in a bowl, I am serving it in a potato. You can implement this idea with your favorite chili, but I thought I would share my mild version, in case you have someone who isn’t fond of overly spicy food.

Chili Stuffed Potatoes
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 medium baking potatoes
  • ½ lb. ground hamburger or turkey
  • ½ cup onion, diced
  • ¼ bell pepper, diced
  • 1¾ cups beans
  • 1 can diced tomatoes, undrained
  • 1 cup tomato sauce
  • ¼ teaspoon garlic powder
  • ¾ teaspoon cumin
  • ½ teaspoon oregano
  • ⅛ teaspoon ground red pepper
  • dash pepper
  • ½ cup shredded cheese
  1. Wash potatoes. Prick with a fork or insert baking nails.
  2. Bake at 400 for 1 hour or until soft.
  3. Add hamburger, onion, and bell pepper to a large pot.
  4. Cook over a medium-high heat until the hamburger is browned.
  5. Add beans, tomatoes, tomato sauce, and spices.
  6. Cook over a medium-high heat until it reaches a boil.
  7. Lower flame, put lid on pot, and simmer for 20 minutes.
  8. Cut an oval out of the top of each potato. Scoop out most of the potato.
  9. Spoon chili into the potatoes. Sprinkle with cheese. Place on a baking sheet and bake at 400 for 5 minutes or until cheese melts.
Save the potato that you scooped out to make mashed potatoes for another night.


Chili Stuffed Potato 2 (484x640)

If you are enjoying gorgeous weather I don’t want to hear about. Smile
Related Posts:

Pasta Bake
Mexican Lasagna
Beef Stew Casserole

For more delicious recipes, visit The Hearth and Soul Hop, Tempt My Tummy Tuesday, Tasty Tuesday, and Slightly Indulgent Tuesday.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Yummy!!!! Love Chili in potatoes.

  2. Chili stuffed potatoes sounds delicious, has both goodness of chili and potato.

  3. Hodgepodgemom says:

    Now that is smart! A great variation.

  4. Michele@FitFoodista says:

    LOL – Hi Alea. Your post cracked me up. I won't tell you about our weather because there's not much to tell around here either :)

    Aren't potatoes awesome? I use them the same way and always make extras for using up leftover taco filling, chili, stews, or whatever.

    Great simple chili recipe too! Thanks for linking (and hosting) the Hearth and Soul Hop!

  5. great combination and love the twist you gave :) This is a great recipe. Thanks for sharing this with hearth and soul hop :)

  6. a moderate life says:

    HI Alea! What a delicious Idea! When we were younger we traveled a lot to Mexico and there was this great restaurant called Mr. Pappas and they served "everything" in a potato! One of my favorites was chili in the potato but I never thought to make it at home! Thanks so much as always for hosting and posting on the hearth and soul hop! All the best, Alex

  7. I was just creaping through your recipes and this one definitely caught my eye. Really interesting concept, and i will most likely do it when the winter comes.


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