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High Protein Chili Cheese Baked Potatoes

A hearty, macro-friendly chili cheese baked potato topped with lean beef chili, melted cheddar, Greek yogurt, and green onions—crispy on the outside, fluffy on the inside, and packed with flavor.
Print Recipe
Servings: 4

Ingredients

  • Baked potatoes
  • 1 onion diced
  • 1 lb lean ground beef
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • ½ tsp cumin
  • ½ cup beef broth
  • 1 can diced tomatoes
  • 1 can black beans drained and rinsed
  • 2 tbsp tomato paste
  • Fat-free shredded cheddar cheese
  • Plain Greek yogurt
  • Green onions sliced

Instructions

  • Wash the potatoes, drizzle with olive oil, and sprinkle with salt. Microwave for 8–10 minutes (depending on size), then finish in the air fryer at 375F for about 7-10 minutes until the skins are crisp.
  • Heat a drizzle of oil in a pan and sauté the diced onion until translucent.
  • Add the ground beef and cook until browned.
  • Stir in paprika, onion powder, salt, cayenne, cumin, and tomato paste. Cook for 1–2 minutes to bloom the spices.
  • Add beef broth, diced tomatoes, and black beans. Reduce heat and let simmer for about 30 minutes, stirring occasionally.
  • Slice each potato lengthwise and gently mash the inside with a fork.
  • Spoon chili into the potato, then top with shredded cheese, a dollop of Greek yogurt, and sliced green onions.
  • Enjoy!