Loaded Turkey Chili Baked Potato Recipes

TURKEY CHILLI JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.
• Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it's cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.
• Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CHILI-TOPPED BAKED POTATOES

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.

POTATO-BAR CHILI

Steps:

• In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.