Baked Potatoes with Chili Recipe

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To devise this recipe, I just experimented with ingredients I had on hand—and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud" don't even need a side dish!—Nadine Behrend, Everett, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 large baking potatoes
  • 1/2 pound ground beef
  • 1 small zucchini, diced
  • 1/2 cup chopped onion
  • 1 can (16 ounces) chili
  • Butter, optional
  • 1 cup (4 ounces) shredded cheddar cheese
  • Sour cream
  • Salsa

Nutritional Facts

1 each: 595 calories, 15g fat (9g saturated fat), 68mg cholesterol, 732mg sodium, 84g carbohydrate (9g sugars, 10g fiber), 31g protein.


  1. Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa. Yield: 4 servings.
Originally published as Baked Potatoes with Chili in Country Ground Beef 1993, p71

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