Turkey Chili Loaded Baked Potato
A hearty and satisfying meal featuring a fluffy baked potato loaded with savory turkey chili, melted cheddar cheese, cool sour cream, and creamy avocado. A complete, gluten-free dinner in one bowl.
For 4 servings
Bake the potatoes.
Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork and place them directly on the oven rack. Bake for 50-60 minutes, or until the skin is crispy and the inside is tender.
TIPBaking potatoes directly on the rack without foil gives them a deliciously crispy skin.Cook the kidney beans.
While the potatoes bake, place the soaked and drained kidney beans in a pressure cooker with 2 cups of fresh water. Cook for 15-20 minutes until tender. Drain and set aside.
Sauté the aromatics and turkey.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion and cook until softened, about 4-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
Simmer the chili.
- Stir in the chili powder, cumin, and oregano, and cook for 1 minute to toast the spices.
- Add the diced tomatoes, cooked kidney beans, water, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Uncover and simmer for another 5 minutes if you prefer a thicker chili.
TIPThe longer the chili simmers, the richer the flavor will be. If you have time, let it go for up to an hour on low heat.Assemble the loaded potatoes.
Once the potatoes are done, carefully slice them open lengthwise. Fluff the inside with a fork. Spoon a generous amount of turkey chili over each potato. Top with shredded cheddar cheese, a dollop of sour cream, and diced avocado.
Serve immediately.
Serve the loaded baked potatoes while they are hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smokier flavor, add 1/2 teaspoon of smoked paprika along with the chili powder.
- 2Make a double batch of the chili. It freezes beautifully and is great for a quick meal later.
- 3If you don't have a pressure cooker, you can boil the soaked beans on the stovetop for about 1-1.5 hours until tender.
- 4Feel free to add other vegetables to the chili, like diced bell peppers or corn.
- 5Let the cheese melt from the heat of the chili and potato for the best texture.
Adapt it for your goals.
Spicy
Add one or two chopped jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.
dairy freeDairy free
Omit the cheese and sour cream, or use dairy-free alternatives. The avocado still provides a creamy texture.
vegetarianVegetarian
Replace the ground turkey with an extra can of beans (like black beans or pinto beans) and 1 cup of chopped mushrooms.
quickQuick
Use canned kidney beans (rinsed and drained) instead of dried to save on soaking and cooking time. Microwave the potatoes instead of baking to save time.
Why this is on our healthy list.
High in Lean Protein
Ground turkey is an excellent source of lean protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Rich in Fiber
The combination of kidney beans and potato skin provides a significant amount of dietary fiber, which aids digestion and supports gut health.
Complex Carbohydrates for Energy
Russet potatoes offer complex carbohydrates that provide sustained energy, unlike the quick spike from simple sugars.
Source of Healthy Fats
Avocado is packed with monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Frequently asked questions
Yes, it can be a very balanced and healthy meal. It provides lean protein from turkey, complex carbohydrates and fiber from the potato and beans, and healthy fats from avocado. Portion control of toppings like cheese and sour cream is key.
