Air Fryer Chili Cheese Baked Potato

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Craving a hearty, comforting meal that doesn’t require hours in the kitchen? Say hello to the Air Fryer Chili Cheese Baked Potato! This dish combines a classic baked potato's fluffy, buttery goodness with the rich, savory flavors of homemade chili, all topped with gooey melted cheese.

Two baked potatoes topped with chili and cheese are displayed on a plate with a fork, accompanied by text promoting an Air Fryer Chili Cheese Baked Potato recipe.

The best part? The air fryer makes this process faster and easier, delivering perfectly crispy-skinned potatoes with minimal fuss.

Why You'll Love Air Fryer Chili Cheese Baked Potato Recipe

  • Quick and Convenient: The air fryer cooks your potatoes to perfection in just 40 minutes, cutting down on traditional baking time.
  • Flavor-Packed: From the garlic-seasoned potato skin to the savory chili and melty cheese, every bite is bursting with flavor.
  • Customizable: You can easily adjust the chili’s spice level or add your favorite toppings to make this dish uniquely yours.
  • Perfect for Busy Weeknights: This recipe is easy to throw together, making it an ideal choice for a satisfying weeknight dinner.
  • Kid-Friendly: The mild chili and cheesy topping make this a hit with even the pickiest eaters

The ultimate comforting snack is homemade chili cheese baked potatoes, crispy and fluffy on the inside and loaded with all the fixings.

Two Air Fryer Chili Cheese Baked Potatoes on a blue plate topped with savory chili and melted cheese, all set against a charming striped cloth background.

Equipment Needed to Air Fryer Chili Cheese Baked Potato

Ingredients For Your Air Fryer Chili Cheese Baked Potato

For the Potatoes:

  • Baking Potatoes
  • Butter
  • Garlic Salt with Parsley

For the Chili:

  • Ground Sirloin
  • Sweet Onion – Chopped
  • Tomato Sauce
  • Tomatoes Mild Chili 
  • Chili Powder
  • Ground Cumin
  • Brown Sugar
  • Red Kidney Beans

For Toppings:

  • Shredded Colby Jack Cheese
  • Parsley
  • Diced Green Onions

Step-by-Step Instructions

1. Prepare the Potatoes

Start by giving your potatoes a good scrub with a vegetable brush to remove dirt.

Dry them thoroughly with paper towels. This is essential for getting that crispy skin we all love.

Three whole potatoes are arranged in an air fryer basket, ready to be transformed into delicious chili cheese baked potatoes.

Next, place the potatoes in the air fryer basket.

Melt your butter in the microwave and brush it generously over the potatoes, covering them evenly.

Sprinkle the coarse ground garlic salt with parsley over the potatoes, coating them on all sides.

This adds flavor to the skin, making every bite delicious.

Set your air fryer to 400°F and cook the potatoes for 40 minutes.

The air fryer’s circulating heat ensures that the potatoes cook evenly, giving you a fluffy interior and a crispy, flavorful skin.

2. Make the Chili

A metal pan contains sautéed ground beef, onions, tomato paste, various powdered spices, and sauce, with a silver spoon resting on the mixture—perfect for topping chili cheese baked potatoes.

While the potatoes are cooking, it’s time to prepare your chili.

In a heavy-bottomed skillet, cook the ground sirloin over medium heat until it’s browned and no pink remains.

Break the meat into small crumbles as it cooks, and drain excess fat from the skillet.

Season the browned sirloin with a sprinkle of garlic salt.

Add the chopped onion to the skillet and sauté until golden brown, about 5 minutes.

This step enhances the flavor of your chili by bringing out the sweetness of the onions.

Next, add the tomato sauce, Hunt's tomatoes with mild chili, chili powder, ground cumin, and brown sugar to the skillet.

Stir everything together, ensuring that the spices and sugar are evenly distributed.

Let the mixture cook for about 10 minutes on medium heat, allowing the flavors to meld and develop into a rich, savory chili.

While the chili simmers, drain and rinse your red kidney beans. This step helps remove excess sodium and ensures fresh and clean beans.

Once drained, add the beans to the skillet and stir well to incorporate them into the chili.

Reduce the heat to low and let the chili simmer gently as the potatoes finish cooking.

Close-up of a large pot filled with chunky tomato sauce, containing visible pieces of chopped onions and herbs, perfect for topping chili cheese baked potatoes.

3. Assemble the Baked Potatoes

Once the 40 minutes are up, check your potatoes by piercing them with a sharp knife.

If the knife slides through easily, they’re done. If not, cook them for 5 minutes in the air fryer.

When the potatoes are perfectly cooked, let them sit for about 2 minutes to cool slightly.

This will make them easier to handle.

Carefully slice each potato down the center, being cautious not to cut all the way through.

Using a fork, gently mash the inside of the potato, mixing in a little butter to create a creamy texture.

This step ensures that every bite of your baked potato is rich and flavorful.

4. Add the Chili and Cheese

A hand is spooning chili cheese sauce onto a baked potato inside an air fryer, with other baked potatoes in the background.

Spoon a generous portion of chili into each potato, filling it to the brim.

Top with a handful of shredded Colby Jack cheese.

Place the potatoes back into the air fryer for about 1 minute for an extra melty, cheesy finish.

This will melt the cheese perfectly, creating a gooey, irresistible topping.

5. Garnish and Serve

Transfer the potatoes to dinner plates and sprinkle with chopped parsley for a fresh, vibrant touch.

Add some diced green onions if you like a bit of crunch and extra flavor.

A chili cheese baked potato topped with grated cheese and tomato sauce is served on a light blue plate with a striped cloth underneath.

Tips for the Best Air Fryer Chili Cheese Baked Potato

  1. Choose the Right Potatoes: Russet or baking potatoes are ideal for this recipe because they have a fluffy interior and a skin that crisps up nicely in the air fryer.
  2. Don’t Skimp on Seasoning: The garlic salt with parsley adds great flavor to the potato skins, so be generous when seasoning.
  3. Customize Your Chili: Add chili powder and cumin to suit your taste. Add more chili powder or a pinch of cayenne if you like it spicy.
  4. Use High-Quality Cheese: Shredded Colby Jack cheese melts beautifully, adding a creamy, rich flavor that pairs perfectly with the chili.
  5. Make It Your Own: This recipe is versatile! Add toppings like sour cream, jalapeños, or even bacon bits for a personalized twist.
Two chili cheese baked potatoes topped with shredded cheese sit on a blue plate, which is placed on a blue and white striped cloth. A fork is positioned next to the plate.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of potato for this recipe? A: Yes, you can! While Russet or baking potatoes are ideal for their fluffy interior and crispy skin, you can also use sweet potatoes or Yukon Gold potatoes for a different flavor and texture.

Q: How do I know when the potatoes are fully cooked? A: Piercing the potato with a sharp knife is the easiest to check. The potatoes are fully cooked if the knife slides in easily without resistance. If they feel firm in the center, give them a few more minutes in the air fryer.

Q: Can I freeze the leftovers? A: It’s best to freeze the chili separately from the potatoes. The chili can be stored in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw the chili in the refrigerator overnight and reheat it on the stovetop. Prepare fresh potatoes in the air fryer and assemble as directed.

Q: Can I use ground turkey or chicken instead of beef? A: Definitely! Ground turkey or chicken are great alternatives to ground sirloin and will still give you a delicious, flavorful chili.

Q: How do I keep the potato skins crispy when reheating? A: To keep the skins crispy, reheat the potatoes in the air fryer at 350°F for about 5-7 minutes. This will help maintain the crispy texture, unlike reheating in the microwave.

Q: Can I make this recipe vegetarian? A: Yes! You can omit the meat and add extra beans or even crumbled tofu to the chili for a hearty, vegetarian version of this recipe.

Whether cooking for a crowd on game day or whipping up a quick dinner for the family, this Air Fryer Chili Cheese Baked Potato is a go-to recipe everyone will love.

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Two chili cheese baked potatoes topped with shredded cheese are served on a blue plate with a fork, placed on a blue and white striped cloth.

Air Fryer Chili Cheese Baked Potato

Air Fryer Chili Cheese Baked Potato

Two chili cheese baked potatoes topped with shredded cheese sit on a blue plate, which is placed on a blue and white striped cloth. A fork is positioned next to the plate.
Craving a hearty, comforting meal that doesn’t require hours in the kitchen? Say hello to the Air Fryer Chili Cheese Baked Potato! This dish combines a classic baked potato's fluffy, buttery goodness with the rich, savory flavors of homemade chili, all topped with gooey melted cheese.
84758d602cdcd90fa2a5d32530aef165?s=30&d=mm&r=gKelly
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 4 large Baking Potatoes
  • 2 Tablespoons of Butter – melted
  • Coarse ground Garlic Salt with Parsley

CHILI:

  • 1 pound of Ground Sirloin
  • 1 medium Sweet Onion – chopped
  • 1 large can of Tomato Sauce – 15 ounces
  • 1 large can of Hunts Tomatoes Mild Chili – 15 ounces
  • 1/2 teaspoon of Chili Powder
  • 1 teaspoon of ground Cumin
  • 1/4 cup of Brown Sugar
  • 1 can of Red Kidney Beans – drained and rinsed

TO TOP:

  • 1 package of Shredded Colby Jack Cheese – 16 ounce
  • Parsley – rinsed dried and chopped
  • Diced Green Onions – Optional

Instructions

  • Wash the Potatoes with a vegetable brush, and dry with paper towels.
  • Lay the potatoes in the Air Fryer basket.
  • Melt the Butter in the microwave in a small dish, and brush the outside of the Potatoes with the Butter.
  • Sprinkle the Coarse ground Garlic Salt on the outside of the Potatoes, on both sides.
  • Set the Air Fryer to 400 degrees, for 40 minutes, and cook the Potatoes.
  • Place the Ground Sirloin in a heavy bottom skillet, and cook until browned well and no pink is visible.
  • Crumble the Sirloin into small pieces, and remove all fat from the Skillet.
  • Sprinkle the cooked Sirloin with Garlic Salt, and add the Chopped Onion, and Saute until Onion is golden brown.
  • Add the Tomato Sauce, Mild Chili Tomatoes, Chili Powder, Ground Cumin, and Brown Sugar, and stir well.
  • Let cook for 10 minutes on Medium heat.
  • Open the Kidney beans, and drain in a colander, rinsing with water until beans are well rinsed.
  • Let drain, then add to skillet.
  • Stir well, and let simmer on low heat.
  • Check the Potatoes in the Air Fryer and pierce with a sharp knife to make sure they're cooked through to the center.
  • If not done after the 40 minutes, cook for 5 minutes longer.
  • When Potatoes are done, allow them to sit for 2 minutes.
  • Cut Potatoes open with a sharp knife, slicing them down the center.
  • Using a Fork, mash the inside of the Potato, with a little butter, and smash the mashed portion down into the Potato.
  • Stir the Chili, and add a generous portion of Chili to the Potato.
  • Top with Shredded Cheese, and Cook in the Air Fryer for 1 minute.
  • Remove Potatoes to dinner plates, top with additional Cheese, and Parsley.
  • Serve, and Enjoy!
  • You can also add sliced Green Onions to top if you prefer.

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