Loaded Turkey Chili Baked Potato
Savor this hearty baked potato, generously filled with savory lean turkey chili and sprinkled with reduced-fat shredded cheese. Finished off with a dash of fresh chives, this dish makes for a simple and satisfying weeknight dinner.
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Ingredients
- 4 russet potato
- reduced fat sour cream or Greek yogurt for topping
- 1 cup reduced fat shredded cheddar
- 1 tablespoon chopped chives or scallions
- 1 cup kid-friendly turkey chili
Instructions
- 1
Using a fork, create several holes in the potato's surface, then place it in the microwave on the baked potato setting until tender and fully cooked (approximately 8-10 minutes on high for four potatoes).
- 2
If a microwave isn't available, refer to the oven method for preparing Baked Potatoes.
- 3
You can either cut the potato in half lengthwise or, as shown in the photo, use a fork to make an oval indentation on the top and then carefully lift off the top portion of each potato.
- 4
Generously sprinkle 1/4 cup of shredded cheese, followed by 1/4 cup of turkey chili, and finish with 1 teaspoon of chopped chives on top.