Chili Stuffed Baked Potatoes {Filling}
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 60 minutes
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Ingredients for Single Meal

  • 4 - large white baking potato(es)**
  • 1 - lb(s) ground beef
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - 15 oz. can(s) black beans
  • 1 - 15 oz. can(s) diced tomatoes
  • 2 - Tbsp chili powder
  • 1 - tsp ground cumin
  • - Salt and pepper
  • 2 - cup(s) beef stock
  • 1 - cup(s) shredded cheddar cheese**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Preheat oven to 400 F. Place baking potatoes on baking sheet and slit with knife. Bake in the preheated oven for 1 hour to 1 hour 15 minutes. Baking time will depend on thickness of the potatoes.
  2. Open, drain, and rinse the black beans.
  3. Open and drain the diced tomatoes.
  4. In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the stove. Stir in the black beans, diced tomatoes, chili powder, ground cumin and salt and pepper. Add in 2 cups of beef stock and simmer over low heat while the potatoes are baking.
  5. When the potatoes are finished baking, spoon the chili into each potato and top with a few pinchfuls of shredded cheddar cheese.
  6. Prepare the veggies.
  7. Serve Chili Stuffed Baked Potatoes with veggies.

Freezeasy Meal Prep Directions

  1. Brown 2 lbs. ground beef with 2 Tbsp minced onion and 2 tsp garlic powder. Drain and let cool.
  2. Open, drain and rinse 2 cans of black beans. Open and drain 2 cans of diced tomatoes.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the browned ground beef
  • Half of the drained and rinsed black beans
  • Half of the drained diced tomatoes
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper
  • 2 cups beef stock

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to a skillet and reheating. Bake potatoes as directed and add chili filling just before serving.

Dairy-Free Modifications

Omit the shredded cheese topping for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Chili Stuffed Baked Potatoes {Filling}

Printable Label Instructions

Thaw and reheat the filling in skillet. Bake the potatoes, then top with the chili filling and top with shredded cheddar cheese.
Serve with veggies.

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