We are all so busy having a 10-minute dinner is a must! And with 2 main ingredients, this chili baked potato is a total no-brainer!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Microwave potatoes according to instructions. If not using microwave potatoes, heat potatoes in a slow cooker during the day or oven.
Pour chili into a pot and heat until boiling.
Slice the potato in half lengthwise and top with chili. Add toppings if using.
If you don’t have microwave potatoes, prepare them in a slow cooker or oven ahead of time for convenience.
Customize the toppings to suit your taste, such as adding jalapeños or avocado.
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes. Cook them in a slow cooker or oven until tender before proceeding with the recipe.
What type of chili works best for this recipe?
Vegetarian chili is recommended, but you can use any type of chili you prefer.
Can I make this recipe dairy-free?
Yes, simply omit the cheese and sour cream or use dairy-free alternatives.
How can I make this recipe spicier?
Add spicy toppings like jalapeños or use a chili with extra heat.
Can I prepare this recipe ahead of time?
You can prepare the potatoes and chili ahead of time and reheat them when ready to serve.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
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