Fluffy baked potatoes topped with chili, beans, cheddar cheese, sour cream, and fresh toppings.
# What You 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 - 1/2 cup sour cream
08 - 1/4 cup chopped green onions
09 - 1/4 cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# How to Make:
01 - Set the oven to 425°F.
02 - Pierce each potato several times with a fork, rub with olive oil, then sprinkle with sea salt.
03 - Place potatoes directly on the oven rack and bake for 50-60 minutes until skins are crisp and interiors tender.
04 - Warm chili and black beans together in a saucepan over medium heat, stirring occasionally.
05 - Remove potatoes from oven and let cool slightly. Slice lengthwise and fluff the insides gently with a fork.
06 - Ladle the chili and bean mixture evenly over each potato.
07 - Top each potato with shredded cheese and allow to melt, then add sour cream, green onions, diced tomatoes, jalapeño slices, and season with salt and pepper.
08 - Serve immediately with additional toppings on the side if desired.
