Baked potatoes are classic campfire food. By pre-baking potatoes, you save yourself AN HOUR of cook time! I just love this method because it allows me to have a fast, kid-friendly meal in 10-15 minutes. Also, you can stuff these potatoes with so many options to make them heartier. They also make for great home fries, steak fries, and additions to soups and stews.
The quick chili for this recipe adds protein and makes it a bit more of a rounded meal.
Chili Stuffed Baked Potatoes
Baked Potato Ingredients:
6 Russet potatoes
Sea salt and freshly cracked pepper
Make the Baked Potatoes (oven method):
Preheat your oven to 425F. Prick your potatoes several times with the tines of a fork. Then rub your potatoes with olive oil and season the skin with sea salt and freshly cracked pepper. Bake for 45 minutes to an hour until the skin is crispy and the insides tender when tested. I do this step in advance then I store cooled potatoes in a large ziplock bag that goes into my cooler.
*You can also cook your potatoes in the campfire:
Prick your potatoes several times with the tines of a fork. Then rub your potatoes with olive oil and season the skin with sea salt and freshly cracked pepper. Cover with foil and bury the potatoes in the hot coals. Let them cook for about an hour until tender
Quick Black Bean Chili:
2 (14.5 oz) cans black beans, rinsed and drained
1/4 cup tomato sauce
1/4 cup diced hatch chiles (you can substitute green salsa)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Sour cream for garnish
Sliced jalapenos for garnish (optional)
Make the Chili:
In a large Tupperware container mix the ingredients of your chili until blended. Pack in your cooler.
Cooking at the Campsite:
Reheat the foil-wrapped baked potatoes on the grill or in the campfire embers. Split the potatoes, add in a hearty scoop or two of chili, and top with cheese. Recover with foil then heat together until the cheese melts (10-15 minutes). You can also use a cast iron as pictured above to help hold in the heat and cook all around (keep the foil packet closed- I just opened it for a better picture. 🙂 )
Top the warmed potatoes with sour cream and jalapenos if you like some heat.