Chili-topped baked potatoes

Total Time
1 hr 35 min
15 min
1 hr 20 min
Baking the potatoes in the oven instead of microwaving them makes their skins deliciously brown and crisp so it is worth the time it takes to bake them if you can. Here, we have cut one potato in half and topped both halves with chili, to make a substantial, yet trim, meal for two. Get a jump-start on another meal for later in the week by going ahead and baking the additional potatoes. For a meal that will feed four, halve the potatoes and stuff them with leftover chicken or turkey and cooked veggies and top them with sour cream.


Uncooked potato

30 oz, 3 baking potatoes, scrubbed

Canola oil

1 tsp


1 small, chopped


2 clove(s), minced

Canned diced tomatoes

14½ oz, with green chiles

Uncooked zucchini

1 medium, diced

Chili powder

1 tsp

Ground cumin

¾ tsp

Cooked boneless skinless chicken breast

¾ cup(s), chopped, chopped, or turkey

Fat free sour cream

2 Tbsp


2 Tbsp, chopped


  1. Preheat the oven to 425°F. Place the potatoes directly on the middle oven rack and bake until fork tender, 45–50 minutes.
  2. Meanwhile, heat the oil in a nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, 7–10 minutes. Add the tomatoes, zucchini, chili powder, and cumin; bring to a boil. Reduce the heat and simmer, covered, until the zucchini is tender about 15 minutes. Add the chicken and heat through.
  3. Set 2 of the potatoes aside until cool then wrap and refrigerate for up to 3 days for later use. Cut remaining potato lengthwise in half. Place each half on a serving plate. Spoon the chili mixture evenly over each potato half. Top each with sour cream and cilantro. Yields 1/2 potato, 1 1/2 cups chili, and 1 tablespoon sour cream per serving.