Combining chili and baked potatoes will become your new favorite dinner recipe. Cooking the potatoes in the microwave will make prep time even shorter and the chili can be made ahead and frozen. Dinner can't get much easier than that. 

Southern Living


Credit: William Dickey

Recipe Summary test

10 mins
48 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

  • Scrub potatoes; prick several times with a fork.

  • Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.