Fluffy baked potatoes loaded with chili, black beans, cheddar, and fresh garnishes in a quick, comforting dish.
# Ingredient list:
→ 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 - ½ cup sour cream
08 - ¼ cup chopped green onions
09 - ¼ cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# Step-by-Step Guide:
01 - Set the oven temperature to 425°F.
02 - Prick each potato several times with a fork, rub with olive oil, and sprinkle with sea salt.
03 - Place potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and flesh is tender.
04 - Warm the chili and black beans together in a saucepan over medium heat, stirring occasionally until heated through.
05 - Remove potatoes from the oven, let cool slightly, then slice each lengthwise and fluff the insides gently with a fork.
06 - Spoon the heated chili and bean mixture evenly over each potato, then top with shredded cheddar cheese, allowing it to melt.
07 - Add sour cream, green onions, diced tomatoes, and jalapeño slices as desired; season with salt and pepper.
08 - Serve hot with additional toppings on the side if preferred.
