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Loaded Chili-Stuffed Baked Potatoes

Baked potatoes smothered in homemade chili, topped with vibrant vegetables and creamy Kite Hill yogurt for a colorful and filling dish that’s a complete meal!   

Baked potatoes are one of the most satiating, easy to prepare, comfort food vehicles we know. Plain, loaded, chopped and whole they’re filling and, like a good salad, can be topped with anything you want. Perfect when you’re on a wicked healthy bender and easy to do with no added oils, salts and sugar (doesn’t even sound good on this anyways so I’m not sure why we even have to mention it). The perfect feel good, fun family gathering meal that satisfies!

Today we’re going to show you how to set up a potato serving station for your next gathering with family or friends. First, we’re going to create a perfect baked potato that’s a blank canvas for topping with a plant-based protein and a variety of vegetables for your guests to choose from. Think taco, salad or noodle bar gone wild with chili and potato style!


The more assorted the toppings offered, the better, if you ask us. However, we think that the array of toppings listed in the recipe below add just the right amount of heartiness, color, texture and richness to the potato. We love using Kite Hill brand’s unsweetened, almond-based yogurt here. We love the simplicity of ingredients in the yogurt over plant-based sour cream, which can be loaded with hydrogenated oils.


Did you know that potatoes are a good source of Vitamin C, B6 and Potassium? Red cabbage and kale are also good sources of Vitamin A, C, Calcium and Iron. This, along with all of the other plant-based components, makes it a wicked nutritionally sound meal!


While your potatoes are baking, set up your serving station. To steam the kale and cabbage, use a steamer basket or bamboo steamer. If you prefer to use a skillet to prep the cabbage instead, preheat it over high heat and allow it to sear for about 15 seconds. Serve all of the suggested items in separate serving bowls in a line.


Serve warm and plan for your guests or family to ask for seconds!

Loaded Chili-Stuffed Baked Potatoes

Serves: 4-6


6-8 medium russet potatoes, washed
pinch of salt & pepper

for topping/serving the potatoes:
1 qt fresh-made cauliflower-vegetable bean chili
1 medium onion, diced (raw)
1/4 red cabbage, cut into bite-sized shreds and quick steamed or dry flash seared in a hot skillet
1 bunch kale, cleaned, torn into bite-sized pieces and steamed
1/2 C Kite Hill unsweetened yogurt


Preheat oven to 450 degrees.

Place cleaned potatoes on baking sheet and place into oven, lowering the temperature to 350. Bake for 45-60 minutes, or until they can be easily pierced with a skewer throughout.

Remove from the oven allow to slightly cool. Slice down the middle, season with salt and pepper, and set aside.

Set out all of the topping components to allow guests to serve themselves.


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