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
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.
Instructions
Preheat your oven to 375°F (190°C) and position a rack in the middle.
If using pre-baked, chilled potatoes, wrap each in a paper towel and microwave individually for 45 seconds or until piping hot.
Slice the potatoes lengthwise and scoop out the flesh into a large bowl, preserving the skins as much as possible.
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.
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.
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.
Garnish with scallions, cilantro, and a dollop of sour cream. Serve warm, scoop, and enjoy!
