Best 5 Chili Cheese Stuffed Potatoes Recipes

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**Indulge in a Flavorful Culinary Journey with Chili Cheese Stuffed Potatoes**

Embark on a tantalizing culinary adventure with our irresistible Chili Cheese Stuffed Potatoes, a symphony of flavors that will delight your taste buds. These delectable treats are a perfect blend of hearty and comforting, featuring fluffy baked potatoes generously filled with a savory chili and cheese mixture. But the journey doesn't end there; we've curated a collection of diverse recipes to satisfy every palate. From the classic Chili Cheese Stuffed Potatoes to variations with tantalizing ingredients like bacon, corn, and even a vegetarian option, there's a recipe for every craving. Get ready to elevate your mealtime experience with these exceptional Chili Cheese Stuffed Potato recipes, sure to become a favorite in your culinary repertoire.

Here are our top 5 tried and tested recipes!

CHILI CHEESE STUFFED SWEET POTATO



Chili Cheese Stuffed Sweet Potato image

Stuff sweet potatoes with an easy-to-make beef chili and top with sour cream, Cheddar and scallions.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

4 small sweet potatoes, scrubbed and washed
2 medium carrots, roughly chopped
2 cloves garlic
1 plum tomato, chopped
1/2 medium onion, roughly chopped
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 pound ground beef
Sour cream and shredded Cheddar, for serving
3 scallions, sliced

Steps:

  • Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
  • Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
  • Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

STUFFED POTATOES WITH LENTIL CHILI



Stuffed Potatoes with Lentil Chili image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 russet potatoes (about 8 ounces each)
1 small red onion
1 poblano chile pepper
1 carrot
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 15-ounce can lentils, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1 14.5-ounce can diced fire-roasted tomatoes
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
  • Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
  • Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.

Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 28 milligrams, Sodium 803 milligrams, Carbohydrate 67 grams, Fiber 13 grams, Protein 20 grams, Sugar 9 grams

SUPER LOADED CHILI POTATO SKINS



Super Loaded Chili Potato Skins image

Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 1h15m

Yield 16

Number Of Ingredients 7

8 small (3 to 4 inches) russet potatoes
2 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
1 (15 ounce) can HORMEL® Chili With Beans
2 cups shredded sharp Cheddar cheese
½ cup sour cream
½ cup sliced green onions

Steps:

  • Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
  • Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
  • Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
  • Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g

CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

CHILI STUFFED BAKED POTATO



Chili Stuffed Baked Potato image

Make and share this Chili Stuffed Baked Potato recipe from Food.com.

Provided by bullwinkle

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 large baking potatoes
1/2 lb lean ground beef
1 cup processed cheese spread, cubed (like Velveeta)
1/2 cup salsa
1/4 cup sour cream
1/4 cup green onion, sliced

Steps:

  • Wash potatoes well and wrap in heavy duty foil.
  • Prick potatoes through the foil so the steam can escape.
  • Bake potatoes for about 1 hour at 350* or until tender.
  • While potatoes are baking brown ground beef.
  • Drain off any drippings.
  • Stir in cheese cubes and salsa.
  • Heat through.(The cheese will not be completely melted).
  • Take the foil off of the potatoes and cut a slit in the top of the potato not going all the way through.
  • Squeeze the potato to loosen the potato from the skin.
  • Spoon the beef mixture over the top of the potato.
  • Then spoon on the sour cream and sprinkle with the sliced green onion.

Nutrition Facts : Calories 271.4, Fat 8.9, SaturatedFat 4.2, Cholesterol 43.2, Sodium 246.3, Carbohydrate 33.2, Fiber 3.4, Sugar 2.5, Protein 15.2

Tips:

  • For the best results, use large, baking potatoes that are all about the same size so that they cook evenly.
  • To save time, bake the potatoes in advance and let them cool completely before stuffing them.
  • If you don't have any sour cream on hand, you can use plain yogurt instead.
  • To make the chili cheese sauce, you can use any type of chili that you like. If you want a spicier sauce, use a chili with a higher heat level.
  • If you want a creamier sauce, add more sour cream or yogurt.
  • To make the potatoes even more cheesy, sprinkle some shredded cheddar cheese on top before baking.
  • Serve the stuffed potatoes immediately with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Chili cheese stuffed potatoes are a delicious and easy-to-make meal that is perfect for any occasion. They're perfect for a weeknight dinner, a potluck, or a tailgate party. With their creamy potato filling, flavorful chili cheese sauce, and crispy potato skin, these stuffed potatoes are sure to be a hit with everyone who tries them.

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