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Chili-Topped Taters

 Chili-Topped Taters
I usually bake extra potatoes in anticipation of making this recipe. When our kids come in from sledding, I just reheat the potatoes in the microwave, top them with the chili..and they have a warm, hearty lunch—Marlys Withrow-Hill, Walsenburg, Colorado
6 Servings


  • 6 large potatoes
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) pork and beans, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 3/4 cup shredded cheddar cheese


  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until
  • tender.
  • Meanwhile, in a large saucepan, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Add beans, tomato sauce and
  • seasonings; mix well. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 30 minutes. When potatoes are cool enough to handle,
  • cut an X in the top of each with a sharp knife. Fluff pulp with a
  • fork; top with chili and cheese. Yield: 6 servings.
If you prefer a soft-skinned potato, wrap in foil or brush with oil before baking.

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Chili-Topped Taters (continued)

Nutritional Facts: 1 serving (1 each) equals 744 calories, 19 g fat (9 g saturated fat), 89 mg cholesterol, 926 mg sodium, 100 g carbohydrate, 15 g fiber, 47 g protein.