Fluffy baked potatoes piled high with chili, black beans, melted cheese, and fresh toppings.
# Components:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili & Beans
04 - 2 cups prepared chili (meat or vegetarian)
05 - 1 cup canned black beans, drained and rinsed
→ Toppings
06 - 1 cup shredded cheddar cheese
07 - ½ cup sour cream
08 - ¼ cup chopped green onions
09 - ¼ cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set the oven temperature to 425°F.
02 - Pierce each potato several times with a fork, rub with olive oil, and sprinkle evenly with sea salt.
03 - Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until the skins are crisp and the flesh is tender.
04 - While potatoes bake, combine chili and black beans in a saucepan; heat over medium while stirring occasionally until warmed through.
05 - Remove potatoes from the oven and let them cool slightly. Slice each potato lengthwise and gently fluff the interior with a fork.
06 - Distribute the chili and bean mixture evenly over each potato, then sprinkle with shredded cheddar cheese to melt.
07 - Top with sour cream, chopped green onions, diced tomatoes, and sliced jalapeño if desired. Season with salt and pepper to taste.
08 - Serve immediately while hot, offering additional toppings on the side as preferred.
