Turkey Chili Baked Potato

1. 1
   prep

   Preheat oven and prep the potatoes.

   1.Preheat oven to 400°F (200°C).

   2.Scrub 4 large russet potatoes clean and pat completely dry.

   3.Prick each potato 6-8 times with a fork.

   4.Rub potatoes with 2 tsp olive oil and place directly on oven rack with a baking sheet on the rack below to catch drips.
2. 2
   bake · ~60 min

   Bake the potatoes until fluffy inside.

   Bake potatoes for 55-65 minutes, until a fork slides easily into the center with no resistance. The skin should be crisp and the inside soft and fluffy.

3. 3
   pressure cook · ~18 min

   Cook the soaked kidney beans.

   1.Drain the soaked kidney beans and add them to the pressure cooker.

   2.Add 2 cups water and cook for 15-18 minutes until tender but not mushy.

   3.Drain and set aside.
4. 4
   saute · ~8 min

   Brown the ground turkey.

   1.Heat a large skillet over medium-high heat.

   2.Add ground turkey and break it apart with a wooden spoon.

   3.Cook until browned and no pink remains, about 6-8 minutes.

   4.Transfer turkey to a plate and set aside.
5. 5
   saute · ~10 min

   Build the aromatic base for the chili.

   1.In the same skillet, sauté diced onion over medium heat until translucent, about 4 minutes.

   2.Add minced garlic and diced bell pepper, cook for 2 minutes until fragrant.

   3.Add chili powder, cumin powder, and smoked paprika, stirring constantly for 30 seconds to bloom the spices.

   4.Add diced tomatoes and cook until they soften and release their juices, about 3 minutes.
6. 6
   simmer · ~20 min

   Simmer the chili until thick and rich.

   1.Return the browned turkey to the skillet along with cooked kidney beans and corn kernels.

   2.Pour in 1.5 cups water and stir everything together.

   3.Season with salt and black pepper.

   4.Bring to a gentle simmer, then reduce heat to low and cook uncovered for 18-20 minutes, stirring occasionally, until thick and the flavors meld.

   TIPThe chili will continue to thicken as it cools — don't over-reduce it on the stove.
7. 7
   assemble

   Split the baked potatoes and load them up.

   1.Make a lengthwise slit in each baked potato and gently push the ends toward the center to fluff up the flesh.

   2.Spoon a generous mound of turkey chili over each potato.

   3.Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
8. 8
   serve

   Serve immediately while hot.

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