Ultimate Beef Chili Loaded Baked Potato Bar with Roasted Broccoli

Transform your dinner table into a build-your-own potato bar that everyone will love. This recipe features fluffy baked russet potatoes topped with a rich and spicy beef chili, roasted broccoli and an array of fresh toppings like diced tomatoes, sour cream, scallions and crunchy blue corn tortilla chips.

It’s the perfect meal for satisfying different tastes-each person can customize their potato just the way they like. Whether you’re feeding a family or hosting a casual get-together, this loaded potato bar is sure to be a hit.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

24 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry produce. Prick potatoes all over with a fork. Wrap each potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway, until slightly softened, 7-8 minutes (14-16 minutes for 4 servings).
2. Meanwhile, dice tomato into ½-inch pieces. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating whites from greens. Place tomato in a small bowl; lightly season with salt. Set aside. Crush tortilla chips in the bag.
3. Carefully cut a lengthwise slit into each microwaved potato, stopping about three-quarters of the way through (ensure potatoes remain intact). Place each potato in the center of a piece of foil; drizzle with 1 tsp oil and season with salt and pepper. Wrap tightly with foil and place on a baking sheet. Roast on top rack until fork-tender, 20-22 minutes (22-25 minutes for 4 servings).
4. On a second baking sheet, toss broccoli with a drizzle of oil, salt and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes.
5. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add ground beef and scallion whites; season with salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Drain excess grease if needed.
6. Add Southwest Spice Blend, stock concentrate and tomato paste to the pot. Cook, stirring, until fragrant, 30 seconds. Stir in ½ cup water (1 cup for 4 servings). Reduce heat to medium; cook, stirring occasionally, until most liquid evaporates, 8-10 minutes. Season with salt and pepper to taste. Remove from heat and cover to keep warm.
7. Carefully remove potatoes from foil. Halve lengthwise; fluff insides with a fork. Top each with 1 TBSP butter and sprinkle with salt. Serve potatoes, chili, broccoli, cheddar, tomato, crushed tortilla chips, sour cream and scallion greens family style.

Recipe Tips

FAQ

Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work great! Adjust roasting time as needed since they may cook faster or slower depending on size.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or lentils and use vegetable stock concentrate instead of beef.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in the oven or microwave and reheat chili on the stovetop.