Chili Cheese Baked Potato

This baked potato is filled with chili, topped with cheese and garnished with chili powder and green onion. This is a delicious way to use up leftover chili and it was a wonderful meal.

After baking a large potato, let it cool

just until you can hold it with your bare

hand. Using a sharp pointed knife, cut

off the top 1/4 from the potato and

scoop out the inside leaving about 1/2”


Fill the potato with your

favorite warmed up chili.

Top with your favorite cheese, I

used pepper jack cheese, but

cheddar works too.

Place the potato on crumbled foil

to help hold it upright and then

broil until the cheese melts.

Place the potato on a serving plate,

garnish with chili powder and

green onion then serve.

Chili Cheese Baked Potato


  • 1 large baking potato, scrubbed and rinsed
  • 1-2 cups warm chili
  • 1/4 cup cheese, your favorite
  • pinch of chili powder for garnish
  • 1 sliced green onion (green part only) for garnish


  1. Bake the potato until tender. I bake mine without piercing and place it right on the center oven rack. I bake at 350 degrees until soft, about 1 to 1½ hours depending on size.
  2. Remove potato from the oven and let it cool just until you can hold it with your hand and not get burnt. 
  3. Using a sharp pointed knife, cut off the top quarter of the potato. Use a spoon and scoop out the inside making sure you leave about 1/2″ of the potato still attached to the skin to hold the chili.
  4. Fill the potato with the chili and top with the cheese.
  5. Place the potato on crumbled up foil so it won’t tip over, then broil until the cheese melts.
  6. Garnish with chili powder and green onion, then serve.


  1. Feels delicious indeed! But oh me, I don’t eat much chilli, not more than just a pinch or even none at all most of the time. It gives me heart crumbs and I don’t know why. Can it still be sweet without chilli?

  2. This sounds good. But at the risk of sounding dumb, what do you do with the innards of the potato? I presume you use it like mashed potato? Also, I don’t like to heat up my oven for one potato for over an hour. Do you cook something else at the same time? Thank you!

    • That’s not a dumb question at all! I ate the scooped out inside, I could never waste potato (my weakness). There isn’t enough scooped out to mash so I added chili on it too. If you have an air fryer, you could cook the potato there or even microwave it. I baked 3 potatoes and then used the extra for other dinners as a regular baked potato, I hope this helps.

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  4. Yummy, and easy! Thank you, Diane. What kind of potato did you use? Looks like a russet?

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  5. Fantastic idea and next time I make twice baked potatoes I am going to come looking for you to help me. You did a fabulous job excavating that potato.

  6. What a great idea! I’m not a huge fan of chilli (my husband is) … so, while he’s enjoying the chilli potato, I will enjoy the potato that been scooped out. Sounds like a win-win situation 😉.

  7. I’ll definitely try this. By the way, I made your Easy Chicken Tortillas Soup for the second time this week. I plan to make it every week until warm weather arrives.

  8. I’m binge-reading your blog while waiting for the casserole in the oven, and I have to say these potatoes sound infinitely better than the casserole! I wonder if it’s too late to start over…?

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