Chili Cheeze Baked Potatoes with crispy skin recipe

Chili Cheeze Baked Potatoes with crispy skin recipe

There’s something about the cold weather that makes me crave chili, am I alone on this? I feel like I’m not! After enjoying some chili cheeze fries at Let it Be creperie and burger bar in Berlin last month, I wanted to create something similar that you can make at home.

I chose baked potatoes instead of fries for this but I will totally not judge you if you buy some frozen French fries and pour all this goodness on top. I loved the idea of baked potatoes because it becomes more of a meal and obviously, health, ya know.

This is such a great hearty meal that will warm you up on these cold winter days and give you the energy to do wintery things like plow your driveway or de-ice your car or whatever, I live in Miami so I don’t know these things. I hope you enjoy as much as we did! Don’t forget to tag me on instagram when you make any of my recipes so I can share!


Chili Cheeze Baked Potatoes with crispy skin

Makes 6 baked potatoes or 4 super loaded ones!

Note: the “cheese” sauce is adapted from some of Isa Chandra Moskowitz’s recipes from Isa Does It


4-6 equal-sized russet potatoes, scrubbed and pat dry

2 tbs vegan butter, softened

salt and pepper

Cheeze sauce:

1 cup cashew pieces, soaked for at least 2 hours, if you don’t have a high-powered blender like a Vitamix, soak them overnight

2 tbs mellow white miso

4 tbs nutritional yeast

½ tsp salt

½ tsp turmeric

2 tbs refined coconut oil (if you use unrefined it will have a coconutty taste, so make sure you’re using refined)

½ cup veggie broth


1 yellow onion, chopped

3 cloves garlic, minced

½ green bell pepper, chopped

2 tbs chili powder

½ tsp salt

1 tsp oregano

1 tsp smoked paprika

2 14.5 oz cans no salt added diced tomatoes

2 cans kidney beans, drained and rinsed

canola oil

Optional toppings: vegan sour cream, fried onions, green onions or chives


Heat the oven up to 425 degrees


Heat a 6 qt soup pot over medium heat, drizzle in some oil of your choice (I used canola) add the onion, green bell pepper, garlic, and salt and saute for 10-12 minutes until the veggies are softened. Add the chili powder, oregano, smoked paprika, tomatoes, and kidney beans stir and bring to a boil. Lower heat to a simmer, cover, and cook for 1 hour, stirring every 15 minutes or so. After its been cooking for an hour, uncover and cook for another 20-25 minutes, you want it to be pretty thick unless you want to pour soup over your baked potato. I would highly recommend either scooping out a cup or so, blending it in a blender, and adding it back in OR if you have an immersion blender, partially blend it in the pot.


While the chili is cooking, get the potatoes in the oven. Poke each one a few times with a fork, rub the potatoes with the vegan butter and sprinkle with salt and pepper. Place the potatoes directly on the rack, start checking them with a knife (CAREFULLY!) about 40 minutes in, the knife should enter easily. I used medium-sized potatoes and they took about 55 minutes.


Now for the cheese! It’s incredible easy, add all ingredients to a high-powered blender and blend on high for 2 minutes or so until smooth, give your blender intermittent breaks so it doesn’t overheat.


Cut the potatoes in half lengthwise, open them up, scoop large amount of chili on top and finish with cheese sauce and whatever extra toppings you desire!