Fluffy baked potatoes loaded with chili, black beans, cheddar, sour cream, and fresh toppings.
# Ingredient List:
→ 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 pepper, to taste
# Steps:
01 - Preheat the oven to 425°F.
02 - Prick each potato several times with a fork, then rub with olive oil and sprinkle evenly with sea salt.
03 - Place potatoes directly on the oven rack and bake for 50 to 60 minutes until skins are crisp and flesh is tender.
04 - While potatoes bake, warm chili and black beans in a saucepan over medium heat, stirring occasionally until hot.
05 - Remove potatoes from the oven and allow to cool slightly. Slice each lengthwise and gently fluff the interior with a fork.
06 - Spoon the heated chili and beans mixture evenly over each potato.
07 - Top with shredded cheese and allow it to melt. Add sour cream, green onions, diced tomatoes, jalapeño slices, and season with salt and pepper to taste.
08 - Serve immediately while hot, offering additional toppings on the side as desired.
