Loaded Baked Sweet Potato with Chili
This baked potato with chili recipe is a foolproof way to turn an ordinary potato into a loaded chili masterpiece. With simple prep, flexible toppings, and so many great options, it’s guaranteed to become a family favorite recipe.
Ingredients
- 4 medium White sweet potatoes Or your favorite variety
- 4 cups Chili
- Salt to taste
- Black Pepper to taste
Optional Toppings
- Cheddar cheese
- Greek Yogurt plain
- Green onions
- Hot Sauce
Instructions
Baked Potatoes
- Preheat oven to 350°F (f oven setting).
- Wash and dry potatoes with a paper towel. Slice potatoes slightly with a sharp knife to vent steam.
- Rub with olive oil, sprinkle with kosher salt, and (optional) wrap each in aluminum foil.
- Place on a baking sheet and bake potatoes for 50–60 minutes until tender. Cooking times may vary depending on size.
Assemble Baked Potatoes
- Remove potatoes from the oven with oven mitts.
- Slice potatoes open and fluff the insides with a fork. You want light, fluffy potatoes as the base.
- Spoon warm chili (about a cup) over the top of the potatoes.
- Add your favorite toppings: sharp cheddar, greek yogurt, green onions, etc
Notes
Nutrition based on 1 medium sweet potato, 1 cup chili made with lean ground beef/turkey + beans, and a sprinkle of shredded cheese — toppings will adjust the numbers