Air Fryer Chili Loaded Baked Potatoes
There is nothing groundbreaking about this recipe for Air Fryer Chili Loaded Baked Potatoes. But it’s easy, it doesn’t heat the house up, it’s delicious, and it is a fantastic way to use up leftover chili while making it seem like a completely different meal.
Air Fryer Baked Potatoes
Start by making your ‘baked’ potatoes. Until now, I’ve never tried baked potatoes in the air fryer, because it doesn’t shorten the cooking time by much. Baked potatoes take about an hour in the oven, and they take about 50 minutes in the air fryer.
But then I wanted baked potatoes when it was 90+ degrees outside. And now, I will never heat the house in the summer making delicious baked potatoes again.
To start, wash your potatoes thoroughly, and pat them dry.
Brush them with olive oil and sprinkle with fine sea salt.
Put the potatoes in a single layer – I can fit 6 in my air fryer – in the air fryer basket.
Air fry at 400 degrees for 40 minutes. Turn the potatoes and air fry for another 10-15 minutes, or until you can stick a fork easily into them. We have this air fryer and it does not require preheating. If yours does, make sure you preheat it to 400 before using.
Topping the Air Fryer Chili Loaded Baked Potatoes
Remove the potatoes from the air fryer. Slice them in half, and mash slightly. If desired, spread with a tiny bit of butter.
Heat your chili. You can use leftover chili, freshly made chili, canned chili; whatever you like will work. I recommend this turkey chili – it’s my favorite for sure!
If your chili has too much liquid, strain it before using. You don’t want a soggy potato!
Top each potato with a couple ladles of chili. Sprinkle cheese and add a dollop of sour cream to each potato before serving.
Serve the chili loaded baked potatoes immediately.
Kid Friendly? Yes!
My kids will destroy a bowl of chili, and baked potatoes are always a hit. But if you’ve got a kid who’s a little unsure (or you just want to make it fun), here’s my favorite tip:
Cut the potato and mash it. Put one small scoop of chili on the potato. Give your child 3 bowls: one with more chili, one with shredded cheese, and one with sour cream.
Let your child choose to put more chili on, scoop their own sour cream, and sprinkle their own cheese. The chance to add their own toppings makes them more interested, invested and adventurous when trying a new meal! Camden always gets so excited when it’s a ‘build your own’ dinner option.
- 4 Russet potatoes
- 2 tbsp. olive oil
- 2 tsp. salt
- 2 cups chili
- 1 cup shredded cheddar
- 1/4 c. sour cream
- salt and pepper to taste
Wash and dry potatoes. Scrub well.
Brush outsides of potatoes with olive oil. Rub all over with salt.
Place potatoes in air fryer basket. Air fry at 400 degrees for 40 minutes.
Turn potatoes and air fry for another 10-15 minutes, or until a fork sticks easily into them.
While potatoes air fry, heat chili.
When potatoes are done cooking, slice each one open and mash slightly with a fork.
Top each potato with 1/2 cup of chili, 1/4 cup shredded cheese, and a tablespoon of sour cream. Serve piping hot.
Serve kids’ toppings – chili, cheese and sour cream – in individual bowls alongside potato. Let kids top potatoes themselves.
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