Loaded Chili Cheese Potatoes

Hearty baked potatoes topped with warm vegetarian chili beans, melty cheddar cheese, and fresh green onions.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• comfort food
• budget-friendly
• savory

Ingredients

• 5 baking potatoes (large)
• 1 tablespoon olive oil
• 1 bell pepper (diced)
• 0.5 yellow onion (diced)
• 2 can vegetarian chili beans (15 ounces each)
• 1.5 cup shredded cheddar cheese
• 3 green onions (sliced)
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)

Instructions

1. Wash the baking potatoes and poke each several times with a fork. Microwave on high for 5-8 minutes per potato (depending on size) or until tender when squeezed. Alternatively, bake in a 400°F oven for 45-60 minutes.
2. While potatoes cook, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced bell pepper and yellow onion, cook for 5 minutes until softened.
3. Add vegetarian chili beans to the saucepan and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt and black pepper to taste.
4. Once potatoes are cooked, carefully slice them lengthwise. Fluff the inside flesh with a fork.
5. Top each potato with a generous amount of the warm chili bean mixture, shredded cheddar cheese, and sliced green onions.
6. Serve immediately.

Notes

For crispier skin, rub potatoes with a little olive oil and salt before baking, if using the oven method.

Nutrition (per serving)

• Calories: 530
• Protein: 22.8 g
• Carbohydrates: 79.5 g
• Fat: 16.5 g
• Fiber: 12.3 g
• Sodium: 850 mg
• Saturated Fat: 8.5 g
• Sugar: 5.9 g
• Cholesterol: 38 mg