If you love comfort food with a hearty twist, then this Chili baked potato with cheese is about to become your new favorite go-to meal. Imagine a perfectly baked russet potato, steaming and fluffy on the inside, loaded up with zesty bulgur chili and crowned with a silky, homemade cheddar cheese sauce — all finished with crisp onion and fresh parsley. Every forkful is a celebration of flavors and textures; it’s cozy, satisfying, and totally customizable. Whether you’re feeding a crowd or just treating yourself, this dish is proof that simple ingredients can make the most memorable meals.
Ingredients You’ll Need
You don’t need a massive shopping list to make Chili baked potato with cheese — just a handful of fuss-free ingredients, each providing a punch of flavor or the perfect texture. Every element plays a crucial part in bringing color, warmth, and heartiness to this easy, crowd-pleasing dish.
- Russet potatoes: These potatoes are ideal for baking because their starchy flesh turns beautifully fluffy and tender in the oven.
- Bulgur chili: Using a rich bulgur chili adds a hearty, meaty bite (without the meat!) and soaks every bite in spiced tomato goodness.
- Cheddar cheese, shredded: Gives the cheese sauce a creamy, tangy smoothness that’s basically irresistible drizzled over your potato.
- Cornstarch: This is the secret to velvety, luscious cheese sauce that stays pourable yet thick enough to stay put.
- Garlic powder: Delivers a mellow savory depth that perks up the cheese beautifully.
- Smoked paprika: A dash of smokiness brightens every note in the cheesy topping.
- Whole milk: Keeps that sauce rich and creamy — adjust the amount to get the perfect consistency!
- Onion, for topping: Adds crisp freshness and a little bite to cut through all the creamy, chili-laden comfort.
- Parsley, for topping: Sprinkling a little green right before serving wakes up the entire dish visually and flavor-wise.
How to Make Chili baked potato with cheese
Step 1: Bake the Potatoes
Start by preheating your oven to 435˚F. Give your russet potatoes a good rinse, scrubbing away any dirt, then pierce them a few times with a fork to let steam escape as they bake. Set them straight on the oven rack or a baking tray and let them roast until a knife glides in easily — usually around 45 to 55 minutes depending on their size. This step is all about achieving that classic, fluffy texture with perfectly crisp skin.
Step 2: Prepare the Bulgur Chili
While your potatoes are roasting away, get your bulgur chili going by following your favorite recipe or the link provided. This chili packs a hearty, spiced punch and brings the soul of this Chili baked potato with cheese dish to life. Let it simmer until thick and flavorful so that every spoonful is loaded with warmth and comfort.
Step 3: Whip Up the Cheese Sauce
Now, let’s build that dreamy cheddar layer. In a small saucepan over medium low heat, combine your shredded cheddar cheese and cornstarch first — this helps the sauce hold together. Once the cheese starts to melt, whisk in 1/4 cup milk, then add the garlic powder and smoked paprika. Keep stirring until everything comes together and melts into a silky, pourable sauce. Add a splash more milk if you like it thinner; the key is making it just thick enough to nestle all over the chili.
Step 4: Assemble and Serve
Carefully slice your freshly baked potatoes in half lengthwise. Give the insides a gentle mash with a fork (this lets the toppings soak right in). Spoon a hearty helping of bulgur chili over each half, then finish with a generous drizzle of your hot cheese sauce to crown the masterpiece. Now comes the fun: top everything with crunchy diced onion and a good sprinkle of parsley for a vibrant, fresh finish. Dive right in!
How to Serve Chili baked potato with cheese
Garnishes
Finishing touches go a long way when serving Chili baked potato with cheese. A mix of freshly diced onion and chopped parsley adds the right pop of both flavor and color. If you want to take it up a notch, try adding jalapeño slices, a dollop of sour cream, or a sprinkle of smoked paprika for some extra wow.
Side Dishes
While the Chili baked potato with cheese is filling enough on its own, you can round out your meal with a crisp green salad, roasted vegetables, or even some crunchy tortilla chips for dipping. These sides add freshness and contrast to the warm, melty star of your plate.
Creative Ways to Present
Try serving Chili baked potato with cheese at a build-your-own potato bar — set out bowls of chili, cheese sauce, and all sorts of toppings for a fun, interactive meal. Or, slice potatoes into rounds for adorable, handheld bites at a party. Mini baked potatoes also work beautifully for appetizer platters!
Make Ahead and Storage
Storing Leftovers
Store any leftover baked potatoes, chili, or cheese sauce in separate airtight containers in the refrigerator. This makes reheating and assembly flexible for whenever comfort cravings strike again. Everything keeps well for up to 3 days.
Freezing
You can freeze unassembled portions with great results: the chili freezes beautifully, and so do baked potatoes (wrapped tightly). The cheese sauce is best made fresh, but you can freeze it if you whisk it again after reheating. Simply store each component in labeled freezer bags or containers for up to 2 months.
Reheating
To bring leftovers back to life, reheat potatoes and chili separately in the microwave or oven, then warm the cheese sauce gently on the stove (stir in a splash of milk if needed to loosen it back up). Assemble as you would the first time, and your Chili baked potato with cheese will taste just as inviting as it did fresh!
FAQs
Can I use another type of potato?
Absolutely! Russets are classic for their fluffy insides, but Yukon Golds or even sweet potatoes work wonderfully for a sweeter, more buttery twist on Chili baked potato with cheese.
What’s the best way to make the cheese sauce smooth?
The secret is combining cheese with cornstarch before melting and using gentle, even heat. Add the milk slowly and keep whisking until glossy — this keeps your cheese sauce pourable and blissfully lump-free.
Is there a vegan option for this recipe?
Definitely! Use your favorite vegan chili recipe, swap in non-dairy cheese and plant-based milk for the cheese sauce, and you’ll have a fully plant-powered Chili baked potato with cheese that still hits all the right notes.
Can I prep any elements ahead of time?
Yes! You can bake the potatoes and prepare the chili a day in advance. Store them in the fridge; then reheat and make the cheese sauce just before serving for the freshest experience.
What if my cheese sauce turns out too thick?
No worries! Just whisk in a splash more milk, little by little, over low heat until it reaches the perfect pourable consistency for your Chili baked potato with cheese.
Final Thoughts
There’s something so soul-satisfying about making and sharing Chili baked potato with cheese — it’s hearty, simple, and packed with customizable flavor in every bite. Whether you’re feeding your family or sharing with friends, this is one dish you’ll come back to again and again. Give it a try and savor all the cozy goodness!
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