Four Bean Chili Baked Potato

I was supposed to get this recipe up for you on Saturday, so apologies to all who were waiting for it. This Four Bean Chili Baked Potato is the last installment in my latest 5-in-1 recipe plan. I'm all about recipes that take as little work as possible, especially when friends are coming over. Call me lazy, call me simple, call me whatever you want, but at the end of the day, when I finally get some time to play, I just want to have some fun and not worry about what's happening in the kitchen. Now that I've got leftover chili from Super Bowl in the fridge, I know that all I have to do tonight is pop some potatoes in the oven to bake and then top them off with the chili and our favorite accompaniments. I'm a seriously happy mama!


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Four Bean Chili Baked Potato (Serves 4)

Prep Time: 0 mins Cook Time: 50 mins

egg free

nut free

dairy free


  • 4 Russet Potatoes, rinsed
  • 2 Cups <a href=\"\">Four Bean Chili</a>


1. Preheat oven to 425 degrees.
2. Using a fork, poke a few holes on the sides of the potatoes (so they don’t explode in the oven!) and bake for 50 minutes.
3. Slice potatoes in half and top with chili.
4. Serve with desired accompaniments.


Sour Cream, Chives, Cheese

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.