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Dinner Recipes

Our Chili-Stuffed Potatoes Recipe Is So Delicious + Preps In Just 15 minutes

"Bake" these potatoes in the slow cooker, then top with chili, avocado and salsa. The result? A fiesta of flavor!

On its own, chili is hearty and flavorful — but when it’s stuffed in baked potatoes with Tex-Mex toppings like salsa, avocado and cilantro, it becomes a fiesta! At the First For Women test kitchen, we used these ingredients to create an easy, speedy weeknight dinner. First, we doctored up convenient canned chili by adding beans and an extra dose of chili powder to it. Then, we cooked the potatoes until tender in the slow cooker, and added the chili and toppings. Yum! If you’ve given this recipe a try, comment below to let us know how you liked it.

Quick tip: Avocados are a key ingredient in this dish, and they’re loaded with heart-healthy fats. To get at all their goodness, peel the skin away from the fruit instead of scooping out the insides. Simply halve and pit the avocado, then cut each half again lengthwise. Starting at one end, peel off the skin.


4 servings

Total Time

Prep Time

Cook Time


  • 4 (7–8 oz.) baking potatoes,
  • 2 tsp. olive oil
  • 1 (16.5 oz.) can chunky chili with beans
  • 1 tsp. chili powder
  • 1 avocado, peeled, pitted, diced
  • 4 Tbs. salsa


• Coat 4-qt. slow cooker with cooking spray. Prick potatoes allover with fork; rub with oil. Wrap in foil; place in slow cooker. Cover; cook on low until tender, 7 hrs. Remove; transfer to serving plate.

• In pot, combine chili and chili powder; cook over medium heat until hot, about 10 min. Unwrap potatoes. Cut “x” into top of each potato, halfway through; fluff inside with fork. Fill with chili. Top with avocado and salsa.


  • Calories: 392
  • Fat: 13 gram
  • Saturated Fat: 3 gram
  • Protein: 13 gram
  • Carbohydrate: 58 gram
  • Fiber: 11 gram
  • Cholesterol: 14 mg
  • Sugar: 5 gram
  • Sodium: 668 mg
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