Baked Chili Potatoes

A Plant-based version that is healthier and easier but totally satisfying!
  • Easy


  • Seasonality


  • 4 baking potatoes (Russets, Yukon, Maris Piper)
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced
  • ½ onion, chopped
  • 2 tomatoes, diced
  • Chili spice mix: ½ tsp cumin, ½ tsp smoked paprika, ½ tsp oregano
  • 1 cup water
  • 2 Tbsp. Yondu
  • 1 can black beans, drained and rinsed
  • 1/4 cup walnuts, chopped
  • 4 scallions, sliced
  • 1 bunch of fresh cilantro


    1. Preheat the oven to 400ºF. Prick the potatoes all over with a fork and place them on a baking sheet with parchment paper. Drizzle olive oil over each potato. Bake them for 45 minutes, flipping halfway through.
    2. In a pot over medium heat, combine olive oil and garlic and cook until garlic starts browning, 1 minute. Add onion and cook for 5 minutes until translucent.
    3. Add diced tomatoes and spices mix and cook for 5 more minutes.
    4. Add beans, water, and Yondu and simmer for 15 minutes.
    5. Once cooked, turn off the heat and lightly mash the beans with a fork. Add scallions and walnuts and stir well.
    6. When potatoes are cooked, make a slit down the middle and slightly open them. Scoop the chili onto each potato and serve with a generous amount of fresh cilantro leaves on top.

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