Dinner

Chili Cheese Loaded Baked Potato Recipe

ByCharlotte Montgomery January 7, 2026January 7, 2026

Introduction

Chili Cheese Loaded Baked Potato is a hearty, comforting dish perfect for chilly evenings or game day snacks. Combining rich, flavorful chili with a fluffy baked potato and melty cheddar, it’s a satisfying meal that’s easy to customize and share.

The image shows a baked potato on a white speckled plate placed on a white marbled surface. The potato has a golden brown, crispy skin with a fluffy interior. It is filled with a thick, dark red chili meat mixture layered inside. On top of the chili layer, there is a sprinkle of shredded yellow and white cheese, followed by a dollop of white sour cream in the center. Slices of fresh green jalapeño peppers and small green onion pieces are scattered on top of the sour cream and cheese, adding color and texture. In the background, there is another similar loaded baked potato on a white plate, slightly blurred. A close-up of a glass bowl filled with chili can be seen to the right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds 80/20 ground beef
1 green bell pepper, diced
1 onion, diced
2 tablespoons tomato paste
1 small can green chilies
1 packet chili seasoning
12 oz lager beer
1 can tomato sauce
1 can crushed tomatoes
Optional: leftover chopped brisket
4 large russet potatoes
2 tablespoons olive oil
Cheddar cheese, shredded
Sour cream
Green onions, sliced
Jalapeños (optional)

Instructions

Step 1: In a Dutch oven, brown the ground beef over medium heat. Once cooked, remove the beef and drain excess fat.
Step 2: Add the diced green bell pepper and onion to the Dutch oven and cook for 5 to 6 minutes until softened.
Step 3: Stir in the tomato paste, green chilies, and chili seasoning packet. Cook for 3 to 4 minutes to develop flavor.
Step 4: Return the beef to the pot, pour in the lager beer, and let it reduce slightly to create a sauce. Then add the tomato sauce and crushed tomatoes. If using, add leftover chopped brisket now.
Step 5: Place the Dutch oven on a smoker set to 250°F and let it cook for 2 hours, stirring every 30 minutes to prevent sticking and blend flavors.
Step 6: While chili simmers, wash and pat dry the russet potatoes. Poke holes on each side with a fork, wrap in foil, and bake at 400°F for 45 minutes or until soft.
Step 7: Cut open each baked potato and top with a ladle of the warm chili, shredded cheddar cheese, a dollop of sour cream, sliced green onions, and jalapeños if desired.

Tips & Variations

For extra smoky flavor, prepare the chili entirely on a smoker or add a touch of smoked paprika to the seasoning mix.
Substitute ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian option.
Add black beans or corn to the chili for added texture and nutrition.
Use sweet potatoes instead of russet potatoes for a slightly sweeter twist.

Storage

Store any leftover chili and baked potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the chili on the stove or microwave until hot, and warm the potato in the oven or microwave before assembling the toppings again for best texture.