With the colder weather approaching, it only makes sense to want to cook up delicious warm recipes that satisfy those taste buds and get you going back for more! It is definitely that time of year to bring out those soup and chili recipes! This is a recipe I know you will enjoy. 

I decided I wanted to put my chili on top of a baked potato! That’s just what I did. I have also been focusing on making more vegetarian dishes and this chili topped backed potato is one of them. 

This recipe is very easy to make and perfect for leftovers, especially if you make a big pot of chili and have some for the rest of the week. The potatoes I would say are the easiest to cook. Just simply pick out a nice sized one at your local market, poke holes through it before placing it into the oven and bake for about an hour or more. You can always check to see if your potato is finished by sticking a fork through and if it goes through easily, your potato is ready!

Since I was short on time, I used canned vegetarian chili for this dish, but it’s even more special if you make your own. I served this recipe as a nice lunch to enjoy but you can also have it for dinner and pair it with a nutritious salad, sliced avocado or even a side of nachos. If you want some spice, add some jalapeños on top or leave them off and add some sour cream (vegan if you prefer) instead! 

I like to put a handful of potatoes (about 3 or 4) in the oven all at once so I can have some prepared for the week. This dish is just THAT flavorful and I was actually surprised at how filling it is. When I eat it for lunch, I’m not snacking a lot before dinner time. It’s great when you can find hearty meals and recipes such as this one. 

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Vegetarian Baked Potato

Recipe by Recipe Helper

Course: Appetizers, Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• 1 can vegetarian chili (pick your brand of choice!)

• 2 large russet potatoes

Directions

• Preheat oven to 400°F/200°C.
• Poke holes in both potatoes and wrap in foil.
• Place in a baking dish and bake for 1 ½ hours.
• Remove from oven and slice open. Use a fork to fluff the inside of the potatoes.
• Next, heat up canned chili. Pour over potatoes.
• Serve with any desired toppings (shredded cheese, jalapenos, corn, etc.) and enjoy!

As an extra side note, when the potatoes come out of the oven, I like to fluff them up a bit. Just slice the potato in half, and using a fork, scrape the inside slightly until it’s fluffed up to to your liking. I hope you enjoy this recipe, and happy eating!