Loaded baked potatoes – baked potatoes with chili and sour cream Recipe
Loaded baked potatoes are American “loaded” potatoes – soft on the inside, with a crispy skin on the outside, stuffed to the brim with meaty chili, cheese, and sour cream. In sports bars in the USA they’re often served instead of a classic main course, because they’re as filling as a whole plate. At your place they can play the role of an easy oven dish for a lazy movie night.
To barowe danie z USA, gdzie pieczone ziemniaki często zastępują cały talerz obiadowy i podaje się je z chili con carne, serem, śmietaną i zielonymi dodatkami.
This dish combines crispy‑skinned baked potatoes with hearty, aromatic chili and melty cheese, turning a simple side into a full, satisfying meal inspired by American sports bars.
Dlaczego ta wersja działa
- Pieczenie ziemniaków w całości z olejem i solą daje bardzo chrupiącą, jadalną skórkę.
- Chili zagęszcza się naturalnie od mięsa, pomidorów i fasoli, bez dodatkowej mąki.
- Krótkie dopiekanie z cheddarem sprawia, że ser się topi, ale ziemniaki nie wysychają.
- Proporcje mięsa, fasoli i sera dają sycący, ale nadal „ziemniaczany” charakter dania.
Chef's tips
Choose potatoes of similar size so they bake evenly. Don’t rush the baking time – the potatoes need to be really soft inside to hold plenty of filling. If you’re cooking for a crowd, you can make the chili a day ahead; its flavor actually improves overnight.
How to serve
Serve the potatoes on warm plates with extra chili and grated cheese on the side so everyone can top up their portion. A fresh green salad or crunchy coleslaw balances the richness nicely.
Na co uważać
- Nie skracaj czasu pieczenia ziemniaków – zbyt twardy środek zepsuje efekt.
- Chili gotuj do zgęstnienia; zbyt rzadkie będzie wypływać z ziemniaków.
- Nie przypal przypraw na suchej patelni – dodawaj je na lekko soczyste mięso.
- Śmietanę nakładaj na gorące, ale nie wrzące nadzienie, by się nie zwarzyła.
Zamienniki
- Wołowinę mieloną możesz zastąpić mielonym indykiem lub wieprzowiną.
- Cheddar można podmienić na goudę lub mieszankę goudy i mozzarelli.
- Fasolę czerwoną zastąpisz fasolą pinto lub białą z puszki.
Ingredients
- potatoes - 4 piece
- rapeseed oil - 20 ml
- salt - 4 g
- ground beef - 300 g
- onion - 80 g
- garlic - 6 g
- chopped canned tomatoes - 200 g
- canned red kidney beans - 150 g
- sweet paprika powder - 5 g
- ground cumin - 3 g
- chili powder - 1 g
- cheddar cheese - 80 g
- sour cream - 120 g
- chives - 10 g
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly under running water using a brush, then dry them with a paper towel.
- Prick each potato several times with a fork, brush lightly with oil and sprinkle with salt. Place on a baking tray and bake for 50–60 minutes, until soft in the middle – check by inserting a knife into the thickest part; it should slide in without resistance.
- In the meantime, prepare the chili. Finely dice the onion and chop the garlic.
- Heat a tablespoon of oil in a frying pan. Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent. Add the garlic and fry for 1 minute more.
- Add the ground beef, break it up with a spatula and fry for 6–8 minutes, until it changes color completely and starts to brown lightly.
- Add the sweet paprika, cumin, chili and a pinch of salt, stir and fry for 1 minute, until the spices become very fragrant.
- Pour in the canned tomatoes, add the drained and rinsed beans. Stir and simmer over low heat for 10–15 minutes, until the sauce thickens. Season with salt and, if needed, a little more chili.
- Take the baked potatoes out of the oven. Cut each one lengthwise in a cross, without cutting all the way through, and gently squeeze the sides so the center opens up and makes room for the filling.
- Spoon a portion of hot chili into each potato, sprinkle with grated cheddar and return to the oven for 3–5 minutes, until the cheese melts.
- Remove the potatoes from the oven, top each one with a spoonful of sour cream and sprinkle with chopped chives. Serve immediately, very hot.
Storage
Store the potatoes and chili in separate airtight containers in the fridge. Reheat the chili in a saucepan and warm the potatoes in the oven or microwave, then add fresh cheese, sour cream, and chives just before serving.
I like to bake a few extra potatoes and keep them in the fridge – then a quick batch of chili turns into an almost instant dinner.
