Have you ever had one of those kitchen epiphanies that make you wonder why you didn’t think of it sooner? That’s exactly what happened to me when I stumbled upon the glory that is the Loaded Chili Potato Casserole. This recipe is a two-for, really. Make a crockpot of chili on night one, and you get to use the leftovers on night two for this recipe. When I first made this recipe, it was a chilly autumn evening (pun intended), and I wasn’t feeling night #2 of chili, but I did have a whole lot of potatoes, and it hit me like a sack of spuds – why not combine the two?

I know it’s not a novel idea to put your chili on top of a baked potato, but what about creating a whole easy casserole out of it? Little did I know that this spur-of-the-moment decision would lead to a dish that would become a staple in my household and a frequent request at potlucks. So, grab your favorite cozy blanket and settle in as I spill the beans (literally and figuratively) on this easy weeknight comfort food.

The Great Potato Caper: My Culinary Adventure

Now, let me tell you about my experience whipping up this bad boy. It all started innocently enough – baking potatoes in the oven. Simple, right? But oh, the anticipation! As the aroma of baking potatoes filled my kitchen, I found myself pacing like an expectant father in a 1950s sitcom.

The real fun began when it was time to scoop out the potato flesh. There I was, wielding a spoon like a sculptor with a chisel, trying to maintain the structural integrity of the potato skins while extracting maximum fluffiness. It was a delicate balance, my friends – one wrong move and I’d be serving Chili-Stuffed Potato Scraps instead.

But the true moment of truth came when I introduced the potato flesh to my trusty ricer. Now, I’ll admit, I was skeptical at first. “A ricer for potatoes?” I thought, “What’s next, a treadmill for peas?” But let me tell you, that little gadget worked magic. The result was a cloud-like potato mash that would make angels weep.

Layering everything together felt like creating edible art. Chili, potato mash, skins, cheese – each layer promising its own delicious contribution to the final masterpiece. As I slid the casserole dish into the oven, I couldn’t help but do a little happy dance. (Don’t judge – you would too if you knew what was coming!)

When I finally took that first bite of the Loaded Chili Potato Casserole, it was like a flavor fiesta in my mouth. The crispy potato skin provided the perfect textural contrast to the creamy mashed potatoes and hearty chili. Each forkful was a beautiful balance of spice, richness, and comfort.

Compared to traditional twice-baked potatoes or a regular bowl of chili, this dish takes the best of both worlds and cranks it up to eleven. It’s heartier than a twice-baked potato, more interesting than a plain bowl of chili, and arguably more satisfying than either on their own.

And now it’s your turn to make it!

Loaded Chili Potato Casserole

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There are many ways to turn potatoes into a complete meal, and this Loaded Chili Potato Casserole is one of them! Yesterday’s chili topped with twice-baked potatoes makes this an easy leftover meal!

• Author: Amanda MacArthur
• Prep Time: 20 min
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 6 large potatoes (about 2 to 2 1/4 pounds total) – white Russet, or sweet potatoes ideal
• 3 tablespoons unsalted butter, melted, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups cooked chili (your favorite recipe)
• 1 1/2 cups shredded cheddar cheese
• Toppings of your choice: scallions, cilantro, sour cream, jalapenos, pumpkin seeds, etc.

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Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the middle.
2. If using pre-baked, chilled potatoes, wrap each in a paper towel and microwave individually for 45 seconds or until piping hot.
3. Slice the potatoes lengthwise and scoop out the flesh into a large bowl, preserving the skins as much as possible.
4. Process the potato flesh through a ricer or food mill into a large bowl. Gently mix in half the melted butter, salt, and pepper until just combined. Be careful not to overwork the potatoes.
5. Spread the chili evenly in a 9×13-inch baking dish. Top with the mashed potato layer, spreading it out evenly. Arrange the reserved potato skins on top, skin-side up.
6. Drizzle the remaining butter over the potato skins and sprinkle with cheese. Bake for 15-20 minutes, until heated through and the cheese is melted and bubbly.
7. Garnish with scallions, cilantro, and a dollop of sour cream. Serve warm, scoop, and enjoy!

Let’s take a moment to appreciate the key players in our Loaded Chili Potato Casserole:

1. Potatoes: These starchy wonders are the sturdy vessels that cradle our chili goodness. They’re not just empty carbs – potatoes are packed with vitamin C, potassium, and fiber. Plus, their neutral flavor is the perfect canvas for our flavor explosion. Russet potatoes do well here, but I use whatever I have on hand, including Yukon Gold.
   1. Healthy upgrades: Sweet potatoes are a great option, packed with beta-carotene and vitamin A. Or, go for a mix of regular and cauliflower mash – you’ll slash the carbs while sneaking in extra veggies.
2. Homemade Chili: This recipe focuses on using up your leftover chili, but here’s a great recipe if you’re deciding to make it from scratch, too! Whether you like it meaty, vegetarian, or somewhere in between, your favorite chili recipe brings protein and a boatload of flavor to the party.
   1. Healthy upgrades: Consider using lean ground turkey or chicken instead of beef. For a plant-based protein punch, load up on beans and lentils. Sneak in extra veggies like bell peppers, zucchini, or even finely chopped kale.
3. Cheddar Cheese: Because let’s face it, what’s a loaded potato without a blanket of melty cheese? Cheddar adds calcium, protein, and that irresistible gooeyness we all crave.
   1. Healthy upgrades: Try using a sharp, reduced-fat cheddar – you’ll get all the flavor with less fat. Or, experiment with nutritional yeast for a dairy-free cheesy flavor.
4. Butter: A little goes a long way in transforming our mashed potato layer from good to heavenly. It’s the secret to that velvety texture that’ll have you swooning.
   1. Healthy upgrades: Instead of butter, try using Greek yogurt or mashed avocado in your potato mixture. You’ll still get that creamy texture, but with added protein or heart-healthy fats. A dollop of hummus can add richness.
5. Toppings Galore: Scallions for a pop of freshness, cilantro for a hint of herbal complexity, and a dollop of sour cream to cool things down.
   1. Healthy upgrades: Diced tomatoes add freshness and lycopene, sliced jalapenos bring the heat (and vitamin C), and a sprinkle of pumpkin seeds adds a satisfying crunch along with zinc and magnesium. Instead of sour cream, try a dollop of Greek yogurt.

One of the beautiful things about the Loaded Chili Potato Casserole is its versatility. I’ve experimented with several variations, each delicious in its own right. The possibilities are endless, limited only by your imagination (and the size of your casserole dish).

And by the way, I’ll never forget the look on my family’s faces when I first served this dish. My partner, usually a man of few words, took one bite and declared, “This is what potatoes dream of becoming when they grow up.” High praise indeed! As for my friends, let’s just say I’ve never seen a casserole disappear so quickly at a potluck.

Pro Tips for Spud Success

For those of you ready to embark on your own Loaded Chili Potato Casserole adventure, here are some tips to ensure spud-tacular results:

1. Use a hearty, savory chili. I love to make hawaiian chili with pineapples that’s a little sweet, but it’s not ideal for this recipe.
2. Don’t skimp on the initial baking time for the potatoes. A crispy skin is crucial for the final texture.
3. If you’re short on time, you can microwave the potatoes to reheat them, but nothing beats the texture of oven-baked spuds.
4. Work with warm potatoes when scooping and mashing – it makes the process much easier and results in fluffier mash.
5. Invest in a ricer or food mill if you can. It’s a game-changer for achieving that perfect mashed potato consistency.
6. Feel free to prep components in advance – baked potatoes and chili can be made up to three days ahead.

Your Turn to Shine

And there you have it, folks – the tale of how a simple idea turned into a comfort food sensation at our dinner table. I encourage you all to give the Loaded Chili Potato Casserolee a try in your own kitchens.

Remember, in the world of comfort food, there are no rules – only delicious possibilities. So go forth, stuff those spuds, and may your kitchen adventures be ever flavorful!

If you’re interested in growing your own potatoes, check our Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables. Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these vegetables are easy to grow at home!

I’d love to hear about your experiences with this dish. Did you stick to the recipe or go rogue with your own variations? Did it become an instant family favorite, or spark a potato-based revolution in your household? Drop a comment below and let’s chat all things spud-tastic!