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Loaded Turkey Chili Baked Potato

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Loaded Turkey Chili Baked Potato

posted September 4, 2013 by Gina

This loaded baked potato is stuffed with lean turkey chili, reduced fat shredded cheese and topped with some fresh chives – a quick, easy weeknight meal.

I love a dish that can be served many ways. Last night I asked my husband Tommy how he wanted his chili (yesterday’s crock pot kid-friendly turkey chili) and he told me on a baked potato. Of coarse he would. So I popped a few russet potatoes in the microwave (sure, you can do this in the oven too) topped it with shredded cheese, turkey chili and some chopped chives from my garden and dinner was ready in less than 10 minutes – and my husband was a very happy man.

Can you do this with sweet potato? Sure you can! But just to clear up the confusion, white potatoes aren’t all that bad for you. Potatoes are have gotten a bad rap as a white starchy food, but when they’re not drowning in butter or deep fried as french fries, they are actually a healthy, low calorie, high fiber food and a good source of vitamin B6, vitamin C, copper, potassium and manganese. They also contain a variety of phytonutrients that have antioxidant activity so if you want to stick with a traditional baked potato, go ahead… enjoy!

Tip: If you buy bag of russet potatoes, the potatoes are much smaller than the ones they sell individually, they average about 5 to 6 oz each.

Loaded Turkey Chili Baked Potato


Servings: 4 • Size: 5-1/2 oz potato, 1/4 cup chili, 1/4 cup cheese

Points +: 8 pts • Smart Points: 6

Calories: 281.5 • Fat: 7 g • Carb: 40 g • Fiber: 3 g • Protein: 19 g • Sugar: 1 g

Sodium: 370 mg • Cholest: 15 mg


  • 4 (5 1/2 oz) russet potato
  • 1 cup kid-friendly turkey chili
  • 1 cup reduced fat shredded cheddar
  • 1 tablespoon chopped chives or scallions
  • reduced fat sour cream or Greek yogurt for topping (optional)


Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10

minutes on high for 4 potatoes). If you don’t have a microwave, bake

about 45 minutes at 400°F.

Either split the potato in half lengthwise down the middle or as I did in the

photo, use a fork to pierce the top in an oval shape, then remove the

top of each potato. Top with 1/4 cup shredded cheese, 1/4 cup of turkey chili, and 1 teaspoon of chives. Enjoy!!

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posted September 4, 2013 by Gina
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