Loaded Beef Chili Baked Potato Bar
Build your way to the perfect plate
- Milk
- Sesame
It can feel impossible to find one option to satisfy everyone at dinnertime. Enter: our chef-curated “perfect plates.” We’ll send everything you need to transform your table into a deluxe baked potato bar, starring beef chili, roasted broccoli, and a legendary lineup of our favorite toppings—juicy tomato, tangy sour cream, zesty scallions, and crunchy blue corn tortilla chips. Or switch it up and order extras to make loaded sweet potatoes or loaded mac ‘n’ cheese. And just like that, you’re a mealtime superhero, wizard, or champion—you choose!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Tomato Paste
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
10 ounce
Ground Beef
1 unit
Beef Stock Concentrate
2 unit
Broccoli
1 unit
Tomato
2 unit
Scallions
24 ounce
Russet Potato
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
6 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Using a fork, prick potatoes all over. Wrap each potato in damp paper towels and place on a microwave-safe plate. Microwave, flipping halfway through, until potatoes are slightly softened, 7-8 minutes (14-16 minutes for 4 servings).
Meanwhile, dice tomato into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
Place tomato in a small bowl; lightly season with salt. Set aside until ready to serve.
Gently crush tortilla chips in their bag.
Carefully cut a lengthwise slit into each microwaved potato, stopping about three-quarters of the way through. (TIP: Make sure potatoes are still in one piece so you can easily wrap with foil before roasting.)
Place each potato in the center of a piece of foil; drizzle with 1 tsp oil and season with salt and pepper. Wrap with foil and place on a baking sheet.
Roast on top rack until fork-tender, 20-22 minutes (22-25 minutes for 4 servings).
Meanwhile, 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.
While veggies roast, heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add beef* and scallion whites; season with salt and pepper.
Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pot, carefully pour it out.)
Add Southwest Spice Blend, stock concentrate, and tomato paste to pot with beef. 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 of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to taste. Remove from heat; cover to keep warm.
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The beef chili topping was well-seasoned and flavorful; some felt it leaned more taco-spiced than traditional chili and would benefit from adding beans.
- Ease of prep: The recipe involves several simultaneous steps — microwaving potatoes, roasting broccoli, and making chili at once — which some found a bit hectic, though the overall process was manageable.
- Suggestions: Add black beans or pinto beans to the chili for a heartier, more traditional flavor 🍲. Baking the potatoes in the oven for about an hour instead of microwaving then roasting produced better results for some; potatoes may also need more time than the recipe states to become fully tender.
- Leftovers: The chili kept well and made great leftovers — one customer's family used it the next day for smothered hot dogs.
- Toppings: Broccoli as a topping divided opinion; several customers skipped it or swapped it for something else, while the tortilla chip crunch and scallions were broadly enjoyed.
Reviews from our home cooks
We had green beans instead of broccoli in our bag. I roasted them with salt and pepper and added lemon zest and they were a tasty treat. The chili was really tasty and the way we cooked the potatoes made them perfect! Love this. Great idea!
This is the second time we ordered this meal, and I tweaked the recipe somewhat, leaving out the broccoli and the corn chips cause they were superfluous. But the beef chili topping was delicious and I'm looking forward to having it again someday soon.
We baked the potatoes for an hour rather than do the microwave-bake thing. I think it wound up better, even though it was more time consuming.
The potatoes are extremely delicious. The ingredients we made to top on the potatoes were perfect. Me and my family thoroughly enjoyed such an amazing cuisine. I highly recommend this to anyone who loves a good baked potato once in a while. Very fulfilling even though I went for seconds!
I did not care for the broccoli on my chili baked potato. It did not pair well with the other ingredients and looked out of place. Otherwise the meal was great!
So easy to make. Great variety from the ingredients and I have my potato my way and my husband had one his way. It's easy and satisfying for all.
We love baked potatoes for dinner!! We loved the addition of broccoli! Great recipe!!
Never thought to put chips, tomatoes or chili on my potatoes but loved it
This is definitely going to be one of my favorites! I cooked the tomatoes in with the beef sauce which gave it more of a chili flavor
This was pretty fun and good yummy ingredients. The kids don't love potatoes but this was fairly easy and the ingredients were perfect.
