Ingredients
6 to 8 russet or Idaho potatoes
1 pound ground turkey
1 white onion, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
One 14 ounce can diced tomatoes
One 14.5 ounce can kidney beans, rinsed and drained
1/2 cup water
Olive oil
Kosher salt
Freshly cracked black pepper
Sour cream (see Tip)
Scallions
Cheddar cheese
Directions
Preheat oven to 450 degrees F (See Tip for microwave cooking instructions).
Pierce the skin of the potatoes with a fork, once or twice on all sides. Bake the potatoes for 45 minutes to 1 hour, or until tender throughout the potato. Check the tenderness by piercing with a fork or knife. The texture of the potato should be same tenderness throughout.
Meanwhile, in a nonstick skillet over medium-high heat, add 2 tablespoons olive oil. Once oil is hot, add ground turkey and cook until it is browned, 5 to 7 minutes. Next, add in the onion, chili powder and cumin stir until spices are completely combined. Reduce heat to medium and cook until onion begins to soften, 3 to 5 minutes. Then, make a small well in the center of your pan. Add the tomato paste and cook for 30 seconds, or until it is slightly browned and fragrant, then stir it into the turkey mixture until combined.
Stir tomatoes and beans into the turkey mixture. Cook for 15 to 20 minutes, or until mixture has reduced slightly, and all the flavors have married. Taste and season with salt and pepper. Take off heat and set aside.
Once potatoes are done and chili is cooked, assemble potatoes by cutting down the middle and fluffing the potatoes with a fork. Fill with chili then top with cheddar cheese, chili, sour cream and a sprinkling of scallions.
Notes
From http://www.cooking.com/recipes-and-more/recipes/turkey-chili-baked-potatoes-recipe. Have not yet tried - found this one on the internet and marked it for future reference. The potatoes can also be baked in the microwave. Pierce the potatoes with a fork, then bake on high for 3 to 5 minutes per side, or until tender. To make this meal even lighter, try substituting fat-free Greek yogurt for sour cream.
