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Turkey Chili Baked Potatoes

Turkey Chili Baked Potatoes

Fluffy baked russets piled high with hearty turkey chili and classic toppings. Cozy, filling, and weeknight-friendly.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 2 lb russet potatoes about 4 medium; scrubbed and dried
  • 1.5 tbsp olive oil divided
  • 1 lb lean ground turkey 93% lean preferred
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1.5 tsp minced garlic
  • 1.5 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper optional for heat
  • 1 tsp kosher salt plus a pinch for potatoes
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 0.75 cup low-sodium chicken broth
  • 1.5 cup kidney beans, drained and rinsed
  • 0.5 cup shredded sharp cheddar for topping
  • 0.33 cup sour cream for topping
  • 0.25 cup sliced green onions for garnish

Instructions

Preparation Steps

  • Heat oven to 425°F. Prick potatoes all over, rub with a little oil and a pinch of salt, and set on a rack.
  • Bake potatoes 50–60 minutes until skins are crisp and centers yield to a squeeze.
  • Warm remaining oil in a large pot over medium heat. Sauté onion and bell pepper until softened, about 5 minutes.
  • Add turkey. Cook, breaking it up, until lightly browned and no longer pink, 5–7 minutes.
  • Stir in garlic, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook 30 seconds until fragrant.
  • Mix in tomato paste and cook 1 minute, stirring.
  • Pour in crushed tomatoes and broth. Add beans. Simmer 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning.
  • Split potatoes lengthwise and fluff with a fork. Spoon chili over each, then top with cheddar, sour cream, and green onions.

Notes

Swap kidney beans with black beans, or add corn for sweetness. For lighter toppings, use Greek yogurt and reduced-fat cheddar. Leftover chili keeps 4 days refrigerated or 2 months frozen; reheat gently and add a splash of broth if thick.
This recipe is an original creation inspired by classic Turkey Chili Baked Potatoes flavors. All ingredient ratios and instructions are independently developed.