Bacon, ground beef, buttery Yukon Gold potatoes and fire roasted potatoes make the base of this hearty Stuffed Baked Potato Chili. Before being served, each bowl is then topped with cheddar cheese, even more bacon, sour cream and chives to create this one of a kind bowl of comfort food.
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It seems like the last of our warm weather days are over and now it’s chilly mornings and autumn rain that fills our day. Although I love the longer days and warmer weather that allow us to be out and enjoying the sunshine, I also secretly love being able to change into my yoga pants and favorite sweatshirt after making my last trip to school for the day and sitting around the dinner table with a bowl full of something warm and comforting. And let me tell you, this Stuffed Baked Potato Chili gets a definite 10 out of 10 on the comfort food scale!
I’ve never been one to put chili on top of a baked potato but I know there are so many of you that are, including my husband. When we were just parents of two, I remember late dinners after he got home from the hospital and the girls were in bed, catching up on favorite shows on the DVR while eating a dinner of baked potato sans chili for me and with multiple ladle-fuls of my Beer Braised Beanless Chili for him. Definitely the inspiration for this recipe!
For the record, I prefer my chili with a humongous piece of my Simple Sweet Cornbread or Cheddar and Cream Cheese Skillet Cornbread. Either option being slathered with butter, of course.
Think of all of your favorite baked potato toppings. Sour cream? Chives? Bacon? Cheese? Oh yeah, this chili has each and every one of them! And the best part? It’s all in a single bowl!
Bacon, ground beef, buttery Yukon Gold potatoes and fire roasted potatoes make the base of this hearty Stuffed Baked Potato Chili. Before being served, each bowl is then topped with cheddar cheese, even more bacon, sour cream and chives to create this one of a kind bowl of comfort food. Kiss your days of preparing baked potatoes and chili separately good-bye!
In case this over the top Stuffed Baked Potato isn’t quite over the top enough for you, I’ve go a few other ideas up my sleeve. Why not try it in these Oven Baked Chili Cheese Dogs? Or as the star of this amazing appetizer Chili Dip? Or even as the stuffing for these hearty Chili Cheese Pockets? So many delicious options, so little time!
Melanie Bauer | Melanie Makes
Yields 8
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save Recipe
Ingredients
- 3 pounds bacon, cooked, crumbled and divided
- 1/4 cup reserved bacon drippings
- 2 onions, chopped
- 12 cloves garlic, minced
- 2 pounds ground beef
- 3 pounds Yukon gold potatoes, cut into bite-sized pieces
- 32 ounces beef broth
- 2 6-ounce tomato paste
- 2 15-ounce cans fire roasted diced tomatoes
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons hot sauce
- sour cream or plain yogurt, additional shredded cheese and chopped chives for garnish
Instructions
- Heat bacon drippings in large dutch oven over medium heat.
- Add onions and garlic and saute 3-5 minutes, stirring frequently until onions are soft.
- Add ground beef and brown, another 3-5 minutes. Season meat and onions lightly with salt and pepper to taste. Add Yukon gold potatoes and two pounds of bacon and stir to combine.
- Stir in broth, tomato paste, diced tomatoes, cheese, chili powder, cumin and hot sauce. Reduce heat to medium-low and simmer 10 minutes or until desired consistency.
- Before serving, garnish each bowl with sour cream or plain yogurt, crumbled bacon, cheese and chopped chives.
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