AuthorMike EgrieCategory, DifficultyIntermediate
Turkey Chili-Topped Baked Potatoes
Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 4 large baking potatoes
 1 ½ tsp olive oil
 ½ lb 93% lean ground turkey breast
 1 tbsp reduced-sodium taco seasoning mix
 10 oz can diced tomatoes with green chilies, undrained
 ½ cup shredded fat-free Cheddar
1

Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.

2

Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.

3

Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.

Make it a meal: Serve with a mixed greens salad with light vinaigrette.

Ingredients

 4 large baking potatoes
 1 ½ tsp olive oil
 ½ lb 93% lean ground turkey breast
 1 tbsp reduced-sodium taco seasoning mix
 10 oz can diced tomatoes with green chilies, undrained
 ½ cup shredded fat-free Cheddar

Directions

1

Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.

2

Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.

3

Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.

Turkey Chili-Topped Baked Potatoes
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