Fluffy baked potatoes with chili, black beans, melted cheddar, and fresh toppings.
# Components:
→ Potatoes
01 - 4 large russet potatoes, scrubbed
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
→ Chili and 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 - 1/2 cup sour cream
08 - 1/4 cup chopped green onions
09 - 1/4 cup diced tomatoes
10 - 1 jalapeño, sliced (optional)
11 - Salt and pepper, to taste
# Method:
01 - Set the oven temperature to 425°F.
02 - Prick each potato several times with a fork, rub with olive oil, and sprinkle 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 - Warm chili and drained black beans together in a saucepan over medium heat, stirring occasionally, until hot.
05 - Remove potatoes from oven; let cool slightly, then slice lengthwise and gently fluff the interior with a fork.
06 - Spoon chili and bean mixture evenly over each potato.
07 - Top with shredded cheddar cheese, allowing it to melt, then add sour cream, green onions, diced tomatoes, and jalapeño slices as desired. Season with salt and pepper.
08 - Serve hot, offering additional toppings on the side if preferred.
