Twice-Baked Potato Chili with Bacon, Cheese and Scallions
When a skewer slips into the center of a russet with no resistance, the potato is ready for its second act. I scoop out the fluffy middle, mash it with…
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When a skewer slips into the center of a russet with no resistance, the potato is ready for its second act. I scoop out the fluffy middle, mash it with butter and sour cream, then pile the filling back into the shells under a blanket of beef-and-bean chili. These twice-baked potato chili boats are substantial enough to serve as dinner, but each half still has a crisp-edged skin you can pick up with a fork.
The timing works because the potatoes bake first, giving the chili time to simmer while they cool enough to handle. I make the chili in the same skillet I used for the bacon, so the beef and onion cook in a little of that savory bacon fat. Sharp cheddar goes into the potato filling and over the chili, where it melts into the top. A last scatter of scallions and crisp bacon brings a fresh, salty finish to every loaded bite.
Kitchen Note
Leave about a quarter inch of potato inside each skin when you scoop. That thin layer keeps the shells sturdy enough to hold the mash and chili without splitting as you fill them.
Save these twice-baked potato chili boats for a cozy dinner: creamy cheddar potatoes topped with beef chili, crisp bacon, and scallions.
Why the Chili Needs to Thicken Before It Goes on the Potatoes
The chili isn’t meant to behave like a loose bowl of soup. It sits on top of a soft potato filling, so excess liquid can run down the sides and leave the skins soggy. The diced tomatoes and beef broth bring enough moisture to simmer the beef and beans, but the uncovered cook gives some of that liquid a chance to evaporate before the chili gets spooned onto the potatoes.
Keep the simmer low and uncovered, and stir now and then so the bottom doesn’t catch. By the end, the mixture should look saucy and cohesive rather than watery; the beans and beef should stay nestled in the tomato base when you lift a spoonful. If you stop while the liquid still pools around the solids, the topping will spread instead of sitting neatly on each potato half. The final bake warms everything through, but it won’t reduce a loose chili in the same way, so this is the moment to get the consistency right.
There’s no need to make the chili dry or paste-like. A little sauce keeps the potato topping moist, and the cheddar melts into it as the stuffed potatoes bake. Aim for a spoonable chili that holds together, not a thick meat mixture with no tomato around it.
What Each Ingredient Brings to These Loaded Potato Shells
- Russet potatoes — Their starchy, fluffy centers mash easily, and their skins are sturdy enough to become the serving shells. Choose potatoes of similar size so they bake at roughly the same pace; waxier potatoes won’t give you quite the same light filling.
- Bacon — It provides both the crisp garnish and the cooking fat that carries flavor into the beef and onion. Cook it until crisp so it stays distinct after crumbling over the finished potatoes. The skillet doesn’t need to be wiped out afterward.
- Ground beef — The 85% lean blend gives the chili enough richness without leaving it excessively greasy. A leaner grind will be less rich, while a fattier one can leave more grease in the skillet after browning.
- Tomato paste, diced tomatoes, and kidney beans — Tomato paste deepens the chili base, canned tomatoes contribute its saucy texture, and kidney beans hold their shape through the simmer. Drain and rinse the beans so their canning liquid doesn’t muddy the chili.
- Sour cream and sharp cheddar — Sour cream makes the mashed potato filling tangy and creamy, while sharp cheddar gives it enough savory bite to stand up to the chili. Freshly shredded cheese melts smoothly; pre-shredded works when convenience matters, though it may not melt quite as seamlessly.
- Scallions — Their mild onion flavor and fresh crunch balance the rich topping. Slice them thinly so a little reaches each portion.
From Baked Russets to a Bubbling Chili-Cheddar Top
Bake the potatoes until the centers give easily
Heat the oven to 400°F, prick the potatoes all over with a fork, then rub them with olive oil and sprinkle with 1 teaspoon kosher salt. Set them on a rimmed baking sheet and bake for 55 to 70 minutes. Start checking at the earlier end of the range; the right cue is a skewer sliding easily into the center, not just a browned skin. Let them cool on the baking sheet for 10 minutes so they’re easier to handle.
Cook the bacon and keep a little of its fat
Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp. Transfer it to a paper towel-lined plate and let it cool before crumbling. Pour off all but 1 tablespoon of the bacon fat from the skillet. Leaving more behind can make the chili greasy, while removing all of it loses the flavorful base for the beef and onion.
Build the beef-and-bean chili
Add the ground beef and finely chopped onion to the skillet and cook over medium heat for 8 to 10 minutes, breaking up the beef as it browns, until it reaches 160°F. Stir in the garlic, chili powder, cumin, and tomato paste, and cook for 1 minute so the garlic and spices become fragrant without burning. Add the diced tomatoes, drained and rinsed kidney beans, beef broth, and remaining 1/2 teaspoon kosher salt. Bring the mixture to a simmer, then cook uncovered over low heat for 15 to 20 minutes, stirring occasionally. It should be cohesive and spoonable, with no large pool of liquid around the beef and beans.
Fill the shells and melt the cheddar
Cut each potato in half lengthwise and scoop the flesh into a large bowl. Mash it with the butter, sour cream, black pepper, and 1 cup of cheddar, then fold in 4 crumbled slices of bacon; keep the remaining 2 slices for the topping. Spoon the potato mixture back into the skins, divide the chili over the tops, and sprinkle with the remaining cheddar. Bake on the baking sheet at 400°F for 15 to 20 minutes, until hot throughout and the cheese has melted. Finish with the scallions and reserved bacon just before serving.
Two Easy Ways to Adapt the Chili-Topped Potatoes
Make a meat-free bean chili
For a meat-free version, leave out the beef and bacon, use olive oil to cook the onion, and use a second can of drained and rinsed kidney beans in the chili. Keep the tomato, broth, and seasonings the same; the topping will be less smoky and meaty, but the extra beans make it hearty. Use cheddar made with vegetarian-friendly enzymes if that matters for your diet.
Give the topping a milder cheese finish
Swap mild cheddar for the sharp cheddar in both the filling and topping. It melts into the potatoes and chili just as well, but the finished dish has a gentler cheese flavor and less tang. Keep the same amount and divide it between the mash and the top as usual.
Storage and Reheating
- Refrigerator: Store cooled leftovers in an airtight container for 3 to 4 days. The potato filling will firm up as it chills.
- Freezer: Freeze individual baked portions, wrapped tightly, for up to 2 months. The potato and sour cream filling may be a little less smooth after thawing.
- Reheating: Thaw frozen portions in the refrigerator, then reheat in a 350°F oven until the centers reach 165°F. Avoid leaving them in the oven longer than needed, or the potato filling can dry out.
Questions That Come Up While Making Twice-Baked Potato Chili
Twice-Baked Potato Chili with Bacon, Cheese and Scallions
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Prick the potatoes all over with a fork.
- Rub the potatoes with the olive oil and sprinkle with 1 teaspoon kosher salt.
- Set the potatoes on a rimmed baking sheet and bake for 55 to 70 minutes, until a skewer slides easily into the center.
- Let the potatoes cool on the baking sheet for 10 minutes, until they are easy to handle.
- Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
- Transfer the bacon to a paper towel-lined plate and crumble when cool.
- Pour off all but 1 tablespoon of bacon fat from the skillet.
- Add the ground beef and onion and cook over medium heat for 8 to 10 minutes, breaking up the beef, until the beef reaches 160°F.
- Stir in the garlic, chili powder, cumin, and tomato paste and cook for 1 minute.
- Stir in the diced tomatoes, kidney beans, beef broth, and remaining 1/2 teaspoon kosher salt.
- Bring to a simmer and cook uncovered over low heat for 15 to 20 minutes, stirring occasionally.
- Cut the potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of potato inside each skin.
- Mash the potato flesh with the butter, sour cream, black pepper, and 1 cup cheddar.
- Fold in 4 crumbled slices of bacon and reserve the remaining 2 slices for topping.
- Spoon the potato mixture back into the shells.
- Divide the chili over the tops and sprinkle with the remaining 1 cup cheddar.
- Return the potatoes to the baking sheet and bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
- Sprinkle with the scallions and reserved bacon before serving.
