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Dinner Recipes

Quick and Delicious Chili Nacho Baked Potatoes Recipe is an Easy Weeknight Meal

Let’s face it, the humble potato has a lot going for it. Potatoes are affordable, abundant, good for you — and no matter how you prepare them, they’re the ultimate comfort food. Plus, you can turn them into a meal unto themselves. Case in point: stuffed baked potatoes! To start, bake the spuds, cut off the tops, then scoop out the flesh. Then fill ’em with whatever you like— melty cheese, bacon, cooked vegetables, the possibilities are endless. The creamy flesh pairs deliciously with pretty much everything.

But no one has time to wait on a weeknight for potatoes to cook in the oven. That’s why we give our Chili Nacho Baked Potatoes recipe a jump-start by putting our microwave to work. In just about 10 minutes, they turn out perfectly creamy and tender. For best results, microwave for about 5 minutes, flip, then continue for another 5 minutes (microwaves vary, so adjust the time to your oven). Next, we combine convenient canned chili and red beans to make the filling. How easy is that? Then add lots of sharp cheddar, a sprinkling of smoked paprika and bake until heated through. To finish, sprinkle on chopped cilantro and serve with sour cream. They speed to the table in no time. Best of all, they’re good enough for company!

Related: Looking for more potato recipes? Check out this trendy idea for a fun get-together. And try these clever ways to put potatoes to good use.


8 serving

Total Time

Prep Time

Cook Time


  • 8 (4 oz.) white potatoes
  • 1 (15.5 oz.) can kidney beans, rinsed, drained
  • 1 (15 oz.) can beef chili without beans
  • 1 cup shredded sharp cheddar cheese (4 oz.)
  • ⅛ tsp. smoked paprika
  • 1 Tbs. chopped fresh cilantro
  • Sour cream


Heat oven to 350°F. Prick potatoes all over with fork; microwave until tender. Cool slightly. In bowl, combine beans and chili; reserve. Halve potatoes lengthwise. Scoop out potato flesh, leaving ¼"-thick shell; reserve potato flesh.

Transfer potato shells to 13"x9" baking dish. Dividing evenly, spoon chili mixture into shells. Top with potato flesh, then cheese. Sprinkle with paprika. Bake until heated through and cheese is melted, 10–15 min. Sprinkle with cilantro. Serve with sour cream.


  • Calories: 247
  • Fat: 9 gram
  • Saturated Fat: 5 gram
  • Protein: 12 gram
  • Carbohydrate: 31 gram
  • Fiber: 5 gram
  • Cholesterol: 20 mg
  • Sugar: 3 gram
  • Sodium: 264 mg
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