Like a jacket potato but baked in a vegetable chili all in one dish...these Chili Baked Hasselback Potatoes make a perfect filling and hearty meal on a cold night. The perfect one-pot meal for the whole family. Easily prepped ahead of time for easy mid-week dining.
Chili Baked Hasselback Potatoes
Chili baked hasselback potatoes make the perfect meal.
- Everything is baked together in one dish
- You can use whatever vegetables you have on hand that need to be used up (colored bell peppers, corn kernels, chopped tomatoes, zucchini etc)
- Great filling vegetarian meal
- Can be frozen for up to one month after cooking
- Easily served up into individual servings (one potato and a scoop of chili each)
- Easily prepped ahead of time
- Great for feeding a crowd and the recipe is easily doubled or tripled
What Ingredients Are Needed?
Other than the obvious potatoes, you will only need a handful of simple ingredients to whip up these chili baked hasselback potatoes.
You will need:
- yellow bell pepper
- 1 can chopped tomato
- 1 can red beans, washed and drained
- tomato purée
- green beans
- corn kernel
- cheddar, shredded
- fresh cilantro, chopped
- vegetable broth
- ground cumin
- ground coriander (cilantro)
- cayenne pepper
- optional extras for serving: cheese, coriander, sour cream, chili flakes.
This is the perfect meal for using up whatever you have in the fridge.
Don't have enough cheddar? A mix of other cheeses would work just as well - Colby, Monterey Jack, Parmesan if you have them on hand.
Don't have enough corn or green beans? Add in some chopped zucchini, another bell pepper (whatever color you have), some chopped carrot. I have even been known to throw in a couple of squares of chopped pumpkin if it needs to be used.
No Red Beans? Other beans that work well are black beans or chickpeas. If you don't want to use beans for whatever reason, then simply increase the number of vegetables you are using, and Bob's your uncle.
I love using a Hasselback or accordion method for roasted veggies as it ensures they are beautifully cooked the whole way through, making them tender on the inside, and almost caramelised on the outside.
You get a nice mixture of soft and crispy which is just delicious, especially in these very rooty veggies.
Plus it looks so pretty and really makes a dish go from ok to wow in terms of aesthetics.
To hasselback the potato simply slice each one at similar intervals (½cm/1/5inch) the whole way along. Use chopsticks or wooden spoons on either side of the potato to make sure you don't cut the whole way through.
Cooking For More Than 4? Easily Make More Chili Hasselback Potatoes
This is a great recipe for feeding a crowd, which makes it great for easy entertaining, or bringing along to a potluck.
As is, the recipe serves 4, but if you want to cater for more, simply increase the number of potatoes and double the rest of the ingredients.
If you don't have an extra large casserole dish, then simply divide everything between 2 baking dishes and you will be good to go.
Need More One Pot Meals?
One pot meals are great for midweek when everyone is super busy and dinner needs to be on the table without much fuss.
Check out these one pot meals for some inspiration:
- Creamy Instant Pot White Chili Chicken with Slow Cooker Instructions
- One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs
- Hearty One Pot Stuffed Cabbage Soup
- One Pot Oven Roasted Chicken In Immunity Boosting Broth
- One Pot Tortellini and Creamy Garlic Soup
- One Pot Sauerkraut and Sausage with Rice from Delicious Meets Healthy
One Pot Chili Baked Hasselback Potatoes
- Casserole dish
- 4 potatoes scrubbed
- 1 yellow bell pepper
- 1 400g can of chopped tomatoes
- 1 250g can of red beans washed and drained
- 1 cup tomato puree
- 1 cup green beans topped and tailed and cut into thirds
- ½ cup corn kernels
- ½ cup cheddar shredded
- ¼ cup fresh cilantro chopped
- ¼ cup vegetable broth
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ tablespoon cayenne pepper (if cooking for kids you may want to reduce this)
- salt and pepper to taste
- optional extras for serving grated cheddar, sour cream, chopped cilantro, chili flakes
- Preheat the oven to 374 F / 190 C. Prepare a baking tray with parchment paper and a 10.6 x 7 inch baking dish placed on it.
- Dry potatoes with a kitchen towel. Place a potato in the middle of 2 metal sticks or wooden spoons and cut slits with a sharp knife. Repeat the same with each potato. Grease the baking dish with oil and place potatoes in it. Bake in the middle of the oven for 45 minutes.
- In the meantime prepare the chili. In a large bowl, mix tomato, bell pepper, red beans, tomato purée, green beans, corn kernel, spices, vegetable broth and cilantro. Combine all together then adjust salt and pepper to your taste.
- After 45 minutes, remove the tray from the oven and place on a counter. Be careful not to burn your counter. Pour chili sauce all around the hasselback potatoes. Spread cheddar on top. Put back in the oven and bake for another 30 - 35 minutes.
- Remove from the oven and serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love one-pot meals and this is absolutely delicious. I am saving this for colder days but seriously can't wait to make this again. Thanks for the recipe.
This recipe made for the most delicious potatoes! Even though it is the middle of summer and incomprehensibly hot outside, we wanted something warm and comforting and this more than fit the bill! Such a wonderful recipe!
This was so delightful to make. The flavours were delish and the veggies so tender. I’m definitely making this again. Thanks Donna
Potatoes and chili - what a great idea! I love how they are all nestled into a casserole dish and topped with cheese. Yum!
This is the best idea for an easy dinner - perfect for getting in extra nutrition, lots of veggies and great flavours. It really takes a baked potato to the next level, and I would make this on repeat!