Chili-Cheese Spuds
Hearty baked potatoes topped with flavorful vegetarian chili, melted cheddar, sour cream, and green onions, perfect for a comforting and satisfying meal anytime.
Ingredients
Instructions
- Scrub potatoes and shake to remove excess moisture. Place damp potatoes in an electric slow cooker.
- Cover with lid and cook on low heat setting until potatoes are tender, about 6 to 8 hours.
- Heat the vegetarian chili until warm.
- Split open each cooked potato and fluff the pulp with a fork.
- Spoon about 1/2 cup chili into the center of each potato.
- Top each with 2 tablespoons shredded cheddar cheese, 1 tablespoon sour cream, and 1 tablespoon sliced green onions.
Tips & Substitutions
For a quicker option, consider using pre-cooked or microwaveable baked potatoes. If you prefer a spicier kick, add jalapeños or hot sauce to the chili. You can also swap the Cheddar cheese for pepper jack for added flavor. For a lighter version, use Greek yogurt instead of sour cream. This dish is perfect for gatherings, especially when paired with Easy Tomato-Cheese Macaroni.
Serving Suggestions
Serve these chili-cheese spuds with a side salad or some steamed vegetables for a complete meal. They also pair well with cornbread or garlic bread. For a fun twist, consider topping with diced avocado or fresh cilantro. You can even serve them as a hearty appetizer at parties, making them a hit alongside other vegetarian recipes.
Storage & Reheating
Leftover chili-cheese spuds can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave each potato on high for 1-2 minutes or until heated through. Alternatively, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chili-Cheese Spuds contains roughly 196 calories, with 9g protein, 29g carbohydrates, and 5g fat. It is an excellent source of calcium (26% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular chili instead of vegetarian chili?
Yes, you can substitute regular chili for vegetarian chili. Just keep in mind that it may alter the flavor slightly. Ensure it has a good balance of spices to complement the dish. This recipe is versatile, so feel free to experiment with different types of chili to suit your taste.
How do I ensure my potatoes are perfectly cooked?
To ensure your potatoes are perfectly cooked, choose similar-sized potatoes for even cooking. Scrubbing them well helps remove dirt and allows for a better texture. Cooking them in the slow cooker on low for 6 to 8 hours will yield tender results. If you're short on time, consider using the microwave to speed up the cooking process.
Can I make these ahead of time?
Yes, you can prepare the chili and bake the potatoes a day ahead. Store them separately in the refrigerator. When ready to serve, reheat the chili and warm the potatoes. This makes for a convenient meal option, especially during busy weeks or for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).