In a meat and potatoes household, these loaded baked potatoes make for a quick weeknight meal with little to no clean up – especially if you made the chili the ahead of time or in a crockpot.
These potatoes were scrubbed clean, pierced with a fork a few times down the center and baked on a sheet pan at 350°F until fork tender. Times may vary according to the size of the potatoes – it may take anywhere from 60 to 90 minutes. The skin should be crisp and the potato should be pierced easily. You can test for doneness by inserting a skewer or knife in the center. If you can insert and release without resistance, the potatoes are fully baked. If there’s any resistance, check back every 5-10 minutes.
I didn’t salt these because of all the toppings including the chili have plenty of salt. If you wish to salt your baked potato, rub it with olive oil and sprinkle kosher salt and black pepper before baking. These were loaded with my Darn Good Southern Chili along with Tillamook 4 Mexican Cheese, sliced scallions, cilantro and a dollop of sour cream.