Chili Cheese Potato Bake
This chili cheese potato bake combines tender boiled potatoes with hearty chili, tomatoes, and spices, all topped with a layer of melted cheddar cheese. It is comforting, flavorful, and perfect for a quick dinner or potluck side.
Ingredients
- 4 large russet potatoes peeled and diced
- 2 cups chili canned or homemade
- 2 tablespoon chili seasoning
- 1 can diced tomatoes 15 ounces
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Green onions chopped for garnish
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit, 190 degrees Celsius.
- Place the diced potatoes in a pot and cover them with water. Boil for about 15 minutes until they are fork tender. Drain and set aside.
- In a large bowl, combine the cooked potatoes, diced tomatoes, chili, chili seasoning, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly coated.
- Grease a 9 by 13 inch baking dish with olive oil. Pour the potato chili mixture into the dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the mixture.
- Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let it cool for a few minutes. Add sour cream on top if you like, and garnish with chopped green onions. Serve warm and enjoy.
Video
Recipe Tips
For deeper flavor, season the potatoes right after boiling with a pinch of salt and pepper before mixing them with the chili mixture. This helps the potatoes stay flavorful throughout the bake.
