These oven baked 5-ingredient chili cheese potatoes are the kind of practical, filling dinner that makes a busy weeknight feel a little easier. Layering sliced russet potatoes with canned chili without beans, cheese, and a few simple add-ins turns pantry staples into a bubbling casserole-style meal that feels cozy and satisfying. It has that classic Midwest comfort-food appeal too, with hearty potatoes and melty cheese doing most of the heavy lifting while the oven handles the rest.
Serve these potatoes with a simple green salad, steamed broccoli, or roasted green beans to balance the richness. If you want to stretch the meal for a hungrier crowd, add warm garlic bread or a basket of dinner rolls on the side. A spoonful of sour cream, extra sliced green onions, or a few pickled jalapeños on top also pairs really well with the cheesy chili flavors.
Oven Baked 5-Ingredient Chili Cheese Potatoes
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and sliced 1/4 inch thick
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Peel the russet potatoes and slice them into even 1/4-inch rounds so they cook at the same rate.
2. Arrange the sliced potatoes in the baking dish in an even layer, slightly overlapping them. Spoon the chili without beans over the potatoes and spread it out as evenly as possible.
3. Sprinkle 1 1/2 cups of the cheddar cheese over the chili layer. Cover the dish tightly with foil and bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
4. Remove the foil, dollop the sour cream over the top, and gently spread it around. Sprinkle on the remaining 1/2 cup cheddar cheese and return the dish to the oven uncovered for 10 to 15 minutes, until the cheese is melted and bubbly.
5. Let the dish rest for 5 to 10 minutes, then scatter the sliced green onions over the top. Scoop and serve warm.
Variations & Tips
Add a little heat: If your family likes a spicier dinner, stir in diced pickled jalapeños or use a hot chili instead of mild. A pinch of crushed red pepper on top works too.
Make it ahead: Assemble the dish earlier in the day, cover, and refrigerate. When you're ready to bake, let it sit at room temperature for about 20 minutes first so the dish warms up a bit and bakes more evenly.
Try a different cheese: Cheddar is classic here, but a mix of Monterey Jack, Colby Jack, or pepper Jack melts nicely and gives the casserole a slightly different flavor.
Slice evenly: The biggest key to success is keeping the potatoes close to the same thickness. If some slices are much thicker than others, the casserole can end up with a mix of firm and overly soft spots.
Use toppings at the table: This recipe is easy to customize after baking. Set out extra sour cream, chopped onions, jalapeños, or hot sauce so everyone can build their own bowl the way they like it.
