Chili Style Baked Potatoes

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil

03 - 1 medium onion, finely chopped

04 - 2 cloves garlic, minced

05 - 1 bell pepper, diced

06 - 1 teaspoon ground cumin

07 - 1 teaspoon chili powder

08 - ½ teaspoon smoked paprika

09 - ½ teaspoon dried oregano

10 - 1 can (14 oz) chopped tomatoes

11 - 1 can (14 oz) kidney beans, drained and rinsed

12 - 1 can (14 oz) black beans, drained and rinsed

13 - ½ teaspoon salt or to taste

14 - ¼ teaspoon black pepper

15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese

17 - 4 tablespoons sour cream or Greek yogurt

18 - 2 spring onions, thinly sliced

19 - Fresh cilantro, chopped

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub lightly with salt, and place directly on the oven rack. Bake 50 to 60 minutes until tender.

02 - Heat olive oil in a saucepan over medium heat. Add onion, garlic, and bell pepper; cook for 5 minutes until softened.

03 - Stir in cumin, chili powder, smoked paprika, and oregano; cook for 1 minute until fragrant.

04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

05 - Split baked potatoes open and fluff insides with a fork. Spoon generous portions of chili over each potato.

06 - Top as desired with cheese, sour cream or yogurt, spring onions, and cilantro. Serve immediately.

# Expert Tips:

01 -

Budget-friendly & filling
Vegetarian & naturally gluten-free

02 -

For vegan option, skip cheese & sour cream or use plant-based alternatives
Check labels on canned goods & spices to confirm they are gluten-free

03 -