You know those nights when you’re staring at leftover chili in the fridge, thinking, “Not again”? Well, I’ve got a little trick up my sleeve that’s been a game-changer in our house: Twice-Baked Chili Potato Casserole.

It’s pretty simple, really. You take your leftover chili, layer it with mashed potatoes, top it with cheese, and bake it. But somehow, it becomes so much more than the sum of its parts. The potatoes get all crispy on top, the chili warms up nicely, and the cheese… well, it’s cheese. It’s always good.

What I love about this dish is how flexible it is. I’ve made it with all kinds of potatoes – russets, Yukon golds, even sweet potatoes when I’m feeling fancy. And the chili can be whatever you’ve got. Beef, turkey, vegetarian – it all works.

If you’re trying to eat a bit healthier, you can easily tweak it. Sometimes I’ll mix some cauliflower into the mashed potatoes. You can hardly tell the difference, and it sneaks in some extra veggies. I’ve also used Greek yogurt instead of sour cream for topping, which adds a nice tangy flavor.

The best part? It’s a great way to stretch your food budget. Chili’s already pretty economical, and this makes it go even further. Plus, it’s the kind of meal that feels like a warm hug on a cold
day. Comfort food at its finest.

I’m not going to lie and say it’s gourmet cuisine or anything. But it’s become a bit of a favorite in our house, especially on busy weeknights. It’s easy, it’s tasty, and it makes good use of leftovers. In my book, that’s a winner.

So next time you’re faced with leftover chili, give this a try. Who knows? It might just become a regular in your meal rotation too.

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

• 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!

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!