Loaded Baked Potatoes with Chili, Cheese, and Sour Cream Baked Potatoes with Chili and Toppings

Preheat the oven to 200°C. Scrub the potatoes, prick each several times with a fork, rub with olive oil, and sprinkle with 0.5 tsp salt.

Place potatoes directly on the oven rack and bake for 45–50 minutes, until the skin is crisp and a knife slides in easily. While they bake, prepare the chili.

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, for 5–6 minutes until browned. Transfer to a plate with a slotted spoon, leaving 1 tbsp fat in the pan.

Reduce heat to medium. Add diced onion and minced garlic to the skillet and sauté for 3 minutes until softened.

Stir in the canned tomatoes (with juices), drained and rinsed kidney beans, chili powder, cumin, and 0.5 tsp salt. Bring to a simmer and cook for 10 minutes, stirring occasionally, until thickened.

Return the cooked beef to the skillet, stir, and simmer for 2 minutes to combine. Taste and adjust seasoning.

Slice each baked potato open lengthwise, fluff the insides with a fork. Top with chili, shredded cheddar, a dollop of sour cream, and sliced green onions.