Turkey Chili Loaded Baked Potato

Name: Turkey Chili Loaded Baked Potato
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs russet potato (large, scrubbed clean); 1 tbsp olive oil (for rubbing potatoes); 1 pinch salt (for potato skins); 1 tbsp oil; 1 pcs onion (medium, chopped); 4 pcs garlic (cloves, minced); 1 pcs bell pepper (large, chopped); 500 g ground turkey; 1 tsp cumin powder; 1 pinch smoked paprika; 0.5 tsp red chili powder; 1 tsp oregano (dried); 3 pcs tomato (medium, chopped); 2 tbsp tomato paste; 100 g kidney beans (dried, soaked overnight and drained); 2 cup water; 1 pinch black pepper; 1 tbsp lime juice (freshly squeezed); 0.5 cup cheddar cheese (shredded); 4 tbsp sour cream; 2 pcs scallion (sliced, for garnish); 2 tbsp cilantro (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Fluffy baked potatoes loaded with smoky turkey chili, sharp cheddar, and cool sour cream. A hearty one-plate meal that turns simple spuds and lean ground turkey into something special. Ready in under an hour and endlessly customizable with your favorite toppings.

PREP

15m

COOK

30m

SERVES

1 PIECE

609 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Preheat the oven and prepare the potatoes.
1.Preheat oven to 400°F (200°C).
2.Scrub potatoes clean and pat dry.
3.Pierce each potato several times with a fork.
4.Rub potatoes all over with olive oil and a pinch of salt.
bake · ~50 min
Bake the potatoes until tender.
1.Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
2.Bake for 45-55 minutes until a fork slides in easily with no resistance.
3.Remove from oven and let cool slightly.
TIPDon't wrap in foil — direct heat gives you crispy skin. The baking sheet below catches any drips.
saute · ~10 min
Cook the turkey chili base.
1.Heat oil in a large skillet over medium-high heat.
2.Add chopped onion and bell pepper, cook until softened (4-5 min).
3.Add minced garlic and cook until fragrant (30 sec).
4.Add ground turkey and break it up with a wooden spoon.
5.Cook until turkey is browned and no pink remains (6-8 min).
saute · ~1 min
Bloom the spices.
1.Sprinkle cumin, smoked paprika, chili powder, and oregano over the browned turkey.
2.Stir continuously for 1 minute until spices are fragrant.
TIPBlooming the spices in the hot pan deepens their flavor before adding liquid.
simmer · ~30 min
Simmer the chili.
1.Stir in chopped tomatoes, tomato paste, soaked kidney beans, and water.
2.Season with salt and black pepper.
3.Bring to a boil, then reduce heat to low.
4.Cover and simmer for 25-30 minutes, stirring occasionally, until beans are tender and chili thickens.
5.Stir in lime juice just before serving.
TIPIf chili gets too thick during simmering, add a splash of water. It should be thick but spoonable.
assemble · ~2 min
Split and load the potatoes.
1.Use a knife to cut a slit lengthwise in each baked potato.
2.Gently push ends toward the center to open the potato.
3.Fluff the inside lightly with a fork.
4.Ladle a generous scoop of turkey chili over each potato.
garnish · ~1 min
Add toppings and serve.
1.Top with shredded cheddar cheese while chili is hot so it melts.
2.Add a dollop of sour cream.
3.Scatter sliced scallions and chopped cilantro over the top.
4.Serve immediately.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Rub potatoes with olive oil and salt before baking for a crispy, flavorful skin.
2
Pierce potatoes with a fork several times to allow steam to escape and prevent bursting.
3
Bake potatoes directly on the oven rack for dry, fluffy interiors — skip the foil.
4
Bloom the spices (cumin, paprika, chili powder) in the hot pan for a minute to deepen their flavor.
5
Simmer the chili covered for 25-30 minutes until the beans are tender; add a splash of water if it thickens too much.
6
Stir in lime juice just before serving to brighten the chili's rich, smoky flavors.
7
Let baked potatoes cool slightly before splitting to avoid steam burns and keep the fluff intact.
8
Shred cheddar cheese from a block for better melting and flavor compared to pre-shredded.