Fluffy baked potatoes with chili, beans, cheese, and fresh toppings for a hearty meal.
# What You'll Need:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili & Beans
04 - 2 cups prepared chili (meat or vegetarian)
05 - 1 cup canned black beans, drained and rinsed
→ Toppings
06 - 1 cup shredded cheddar cheese
07 - ½ cup sour cream
08 - ¼ cup chopped green onions
09 - ¼ cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# Directions:
01 - Set oven temperature to 425°F.
02 - Prick each potato multiple times with a fork, rub evenly with olive oil, and sprinkle with sea salt.
03 - Place potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and interiors tender.
04 - Simmer chili and black beans together in a saucepan over medium heat, stirring occasionally, until heated through.
05 - Remove baked potatoes, let cool slightly, then slice lengthwise and gently fluff the flesh with a fork.
06 - Spoon chili and bean mixture onto each potato, top with shredded cheddar cheese to melt, then add sour cream, green onions, diced tomatoes, and optional jalapeño slices; season with salt and pepper.
07 - Serve immediately with additional toppings on the side if desired.
