Loaded Chili Baked Potato Bowl
Fluffy microwaved baked potato smothered in a quick lean beef chili, dolloped with cool Greek yogurt, and sprinkled with sharp cheddar cheese. A comforting, high-protein bowl ready in just 15 minutes.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving

Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
To meal prep this ahead, cook a batch of chili and store it separately from cooked potatoes in the fridge for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Scrub the potato thoroughly and pierce it…
- 01
Scrub the potato thoroughly and pierce it…
Scrub the potato thoroughly and pierce it 4 to 5 times with a fork. Microwave on high power on a microwave-safe plate for 5 to 6 minutes, flipping halfway through, until a fork slides easily into the center.
Look for: a fork slides easily into the center
Tap card to mark done - 02
Heat a non-stick skillet over medium-high heat…
Heat a non-stick skillet over medium-high heat at 350°F (175°C) and add the olive oil.
Tap card to mark done - 03
Add the lean minced beef and chili…
Add the lean minced beef and chili powder to the skillet, breaking the beef apart with a wooden spoon, and cook for 4 to 5 minutes until no longer pink.
Look for: no longer pink
Tap card to mark done - 04
Stir the canned kidney beans and tomato…
Stir the canned kidney beans and tomato passata into the minced beef. Simmer for 2 minutes until hot and slightly thickened.
Look for: hot and slightly thickened
Tap card to mark done - 05
Cut a slit across the top of…
Cut a slit across the top of the baked potato and press the ends together gently to open it into a bowl shape.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Spoon the hot minced beef chili directly…
Spoon the hot minced beef chili directly into the center of the potato.
Tap card to mark done - 07
Top with the plain Greek yogurt and…
Top with the plain Greek yogurt and sprinkle with shredded cheddar cheese before serving immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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