These Turkey Chili Baked Potatoes are a comforting potato recipe with fluffy potatoes topped with warm chili, melted cheese, and fresh green onions. Perfect for a cozy family dinner or game day, they're a great way to turn simple Idaho potatoes into a delicious meal.
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Loaded Chili Baked Potatoes
There's something about a loaded baked potato that never goes out of style, and these Turkey Chili Baked Potatoes take the classic comfort food up a notch.
Instead of plain toppings, fluffy potatoes are filled with warm chili, gooey cheese, and a cool, herby sour cream finish, making them just as perfect for a quick family dinner as they are for a festive game day spread.
It's a great idea when you've got leftover chili, and it's a fun alternative to chili cheese fries or a baked potato bar.
Cozy Meal with Less Effort
There are days when I love being in the kitchen and cooking from scratch, and then there are days when I just want something easy, filling, and comforting without a lot of fuss.
That's how these Turkey Chili Baked Potatoes came about. I wanted a recipe I could pull together with pantry staples, something that felt homemade but didn't require hours of work. It's the kind of dish that sticks to your bones, makes you feel cozy, and still looks like you put in extra effort.
Emergency Recipe Kit! Sometimes you need recipes like this in your back pocket for those nights when you want a delicious meal but don't really feel like cooking.
Why You'll Love This Recipe
- One-Dish Dinner: Everything bakes and is served in the same dish, saving time and cleanup.
- Versatile Toppings: From cheddar cheese to crispy bacon bits, you can use your favorite toppings.
- Flexible Chili Base: Works with ground turkey, ground beef, or even black bean chili for a meatless version.
- Perfect for Any Occasion: Great for a cozy family dinner, big game watch party, or even a quick weeknight meal.
- Customizable: Swap in sweet potatoes or experiment with seasonings like chili powder and cayenne pepper for an extra spicy kick.
Jacket Potatoes?
Did you know that the idea of stuffing baked potatoes actually comes from the United Kingdom? Known there as jacket potatoes (communibakes.co.uk), they became popular in the 19th century as an affordable street food.
Vendors would split open freshly baked potatoes and fill them with butter or simple toppings, making them warm, filling, and easy to eat on the go.
Over time, the concept crossed the Atlantic, popularized during the construction of the Northern Pacific Railway (mashed.com), and evolved into the "loaded baked potatoes" we see in American diners and steakhouses today, piled high with cheese, sour cream, bacon, or even chili.
Fun Fact: Potatoes were first cultivated over 7,000 years ago (wisc.edu), in the Andes Mountains of South America, where the Incas grew hundreds of varieties. Spanish explorers brought them to Europe in the 16th century, and they quickly became a staple crop around the world.
Side Suggestions
- Coleslaw: A cool, crunchy slaw with cabbage and sweet onions balances the warm chili and melted cheese.
- Steamed Broccoli: A quick and healthy option, just steam fresh broccoli florets for about 3 minutes until bright green and crisp-tender.
- Simple Green Salad: Toss mixed greens with olive oil, lemon juice, salt, and black pepper for a refreshing contrast to the hearty potatoes.
- Garlic Bread: A slice of warm garlic bread or toast on the side is a great way to soak up extra chili.
- Roasted Vegetables: Use what's in your fridge, such as sweet peppers, zucchini, or carrots, tossed with olive oil and chili seasoning, and roasted at 400°F for 20 minutes.
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Ingredients with Steps
Bake scrubbed and pierced russet potatoes in an 8x8-inch (2-quart) glass baking dish at 400°F for 45-60 minutes, until fork-tender. While they cook, mix the sour cream with dried herbs (such as dried parsley, chives, and dill) and seasonings, then chill.
Once the potatoes are done, slit and fluff them, add butter, and pour turkey chili over the top. Layer each with Swiss cheese and return to the oven for 10-12 minutes, until the chili is hot and the cheese has melted. Finish with the sour cream topping, fresh scallions, and crispy fried shallots, then serve directly from the baking dish.
Disclaimer: I am not sponsored by or affiliated with Trader Joe's; any mention of their products is simply based on my personal use and preference.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Russet Potatoes - A starchy potato variety often called Idaho potatoes, known for their fluffy interior when baked, making them perfect for stuffed or loaded potato recipes.
- Fluffy Potatoes - The texture achieved when russet potatoes are baked properly; the starches expand and separate, creating a light and airy interior.
- Chili with Beans - A hearty stew made from ground meat (like turkey or beef), beans, tomato paste, and chili seasoning; here it's used as a quick topping instead of a pot of homemade chili.
- Swiss Cheese - A mild, nutty cheese that melts smoothly; it can be swapped for sharper cheeses like cheddar cheese for a stronger flavor.
- Sour Cream Topping - A cool, tangy mixture of sour cream and dried herbs that balances the heat of the chili and adds creaminess to baked potato dishes.
- Chives - A mild member of the onion family often used fresh or dried as a garnish or in toppings like sour cream blends.
- Scallions (Green Onions) - Fresh onions with a mild flavor; the white part has more bite, while the green tops add freshness and color.
- Fried Shallots - Thinly sliced shallots fried until crispy; they add crunch, texture, and a sweet-savory flavor, similar to fried onions.
- Bake Potatoes - A technique where whole potatoes are cooked in the oven (often wrapped in aluminum foil or placed on a baking sheet) until tender throughout.
- Slit and Fluff - A simple knife technique where you slice a baked potato lengthwise, gently press the ends to open it, and use a fork to fluff the interior for a lighter texture.
- Chili Seasoning - A spice blend often containing chili powder, cumin, paprika, garlic, and cayenne pepper; it gives chili its bold, smoky, and slightly spicy flavor.
- Garnish - A finishing touch added to dishes like scallions or crispy shallots, not only for flavor but also for presentation.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prep the potatoes first. Preheat oven to 400°F (200°C). Scrub and pierce each russet potato several times with a fork. Place them into an 8x8-inch (2-quart) square glass baking dish.
Bake the potatoes uncovered for 45-60 minutes, or until they are fork-tender.
While the potatoes bake, mix sour cream, dried chives, onion powder, garlic powder, dried parsley, and dill in a small bowl. Then, cover and refrigerate until ready to use.
Once baked, remove the dish from the oven. Carefully slit each potato lengthwise and fluff the insides with a fork.
Add ½ tablespoon of butter to each potato.
Pour the canned turkey chili evenly over both potatoes.
Place half a slice of Swiss cheese on top of each.
Return the dish to the oven for 10-12 minutes, until the chili is hot and the cheese has melted.
Let cool for 5 minutes. Add the sour cream topping. Garnish with scallions and Trader Joe's fried shallots. Serve directly from the baking dish with your favorite sides.
Equipment
Here's what you'll need to make this recipe with ease:
- 8x8-inch (2-quart) glass baking dish - Ideal for holding two baked potatoes and all the toppings. Or a 9-inch square metal pan or small casserole dish works, though baking time may vary slightly.
- Sharp knife - Needed to slit the baked potatoes lengthwise. I used a paring knife, which works well for smaller cuts, but some may prefer to use a chef's knife, which provides more control.
- Fork - Used to pierce the potatoes before baking and fluff the insides after baking. Or a skewer or cake tester can be used for piercing.
- Mixing bowl (small) - For preparing the sour cream chive topping.
- Oven mitts - Essential for safely handling the hot baking dish. Or using a folded kitchen towel can work, though mitts are safer.
- Cutting board - For chopping scallions.
- Spoon - To dollop the sour cream topping and spread chili over the potatoes.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I absolutely love this simple and beautiful Pyrex Easy Grab Glass Baking Dish Set. The transparent design makes it easy to monitor your food, and it looks great going from oven to table. I always reach for Pyrex when I can because it’s a brand I trust and have used for years. The snug-fit, BPA-free lids are ideal for storing leftovers, and the dishes themselves are safe for use in the microwave, freezer, dishwasher, and even a preheated oven. The only reason this set earns 4 stars from me is that the lids aren’t truly dishwasher safe; despite what the label may say, they tend to warp from the heat, so I recommend hand-washing them to maintain their shape. Additionally, I use these dishes frequently, and you can often see them featured in my blog posts.
I honestly love all of my PAUDIN knives, and this paring knife is no exception. It’s ultra-sharp, lightweight, and beautifully crafted with an ergonomic wooden handle that feels great in hand. Whether I’m peeling fruit or doing delicate prep work, this little knife always delivers, plus it looks stunning in my kitchen.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Storage
Allow the baked potatoes to cool to room temperature before storing to avoid condensation, which can make the skins soggy. Then, cover the baking dish tightly with aluminum foil or plastic wrap, or transfer individual potatoes to an airtight container. Store in the refrigerator for up to 3 days.
Reheating in the Oven (Best Method)
Preheat oven to 350°F. Next, place potatoes back in the baking dish and cover loosely with foil to prevent the sour cream topping from drying out. Then, bake for 15-20 minutes, or until heated through. Finally, remove foil in the last 5 minutes if you'd like to crisp the skins slightly.
Reheating in the Microwave (Quick Method)
Transfer an individual potato to a microwave-safe plate. Reheat on medium heat for 2-3 minutes, checking halfway through. If it's not fully heated, continue in 30-second intervals. Note: The skin may soften more than when reheated in the oven.
Freezing (Optional)
For the best quality, freeze the potatoes before adding the sour cream topping. Wrap each cooled, chili-stuffed potato tightly in aluminum foil and place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 20-25 minutes. Add the sour cream and garnishes after the dish has been reheated.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Butter: Use vegan butter, olive oil, or avocado oil for the same richness.
- Swiss Cheese: Swap with a plant-based cheese that melts well, such as a dairy-free mozzarella or cheddar shreds.
- Sour Cream Topping: Replace with dairy-free sour cream or plain unsweetened coconut yogurt mixed with the same dried herbs and seasonings.
Gluten-Free
- Yay! This recipe is already dairy-free.
Vegetarian
- Turkey Chili with Beans: Use Trader Joe's Vegetarian Canned Chili or another brand of canned vegetarian chili for the same hearty texture.
- Homemade Option: Make a quick stovetop chili with canned black beans, kidney beans, diced tomatoes, chili powder, and cumin if you prefer from-scratch.
- Cheese & Toppings: Keep the Swiss cheese, sour cream, and butter as is, or use plant-based dairy alternatives to make it vegetarian and dairy-free.
Convenience
- Potatoes: If you don't have russet potatoes, substitute with large Yukon gold or sweet potatoes. Baking time may vary slightly.
- Butter: Regular salted butter can be swapped for olive oil, which most households keep on hand.
- Swiss Cheese: Use shredded cheddar cheese, Monterey Jack, or whatever sliced cheese you have in the fridge.
- Scallions: Swap with diced yellow onion, red onion, or even dried minced onion for topping.
- Fried Shallots: Crispy fried onions (the kind often used for green bean casserole) make an easy pantry substitute.
- Sour Cream: Use plain Greek yogurt for a lighter option if sour cream isn't available.
- Chili: Leftover homemade chili or even a can of beef chili, white chicken chili, or black bean chili can be used-this recipe is flexible with different chili bases.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Pierce before baking: Always pierce the potatoes with a fork or sharp knife before baking to release steam and prevent them from bursting in the oven.
- Get fluffier potatoes: Bake uncovered directly in the 8x8 glass dish (without aluminum foil) for 50-60 minutes until the skins are crisp. This helps create perfectly fluffy potatoes inside.
- Warm chili, better melt: For extra gooey cheese and evenly heated toppings, pour slightly warmed chili over the potatoes before the second bake.
- Cheese swap for flavor: Try cheddar cheese, Monterey Jack, or a Mexican blend if you want a sharper flavor or more melty pull than Swiss.
- Customize your toppings: Treat it like a baked potato bar, add bacon bits, black beans, or your favorite variety of chili for endless tasty ideas.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes! This recipe is a great way to use leftover chili, doesn't matter if it's ground turkey, beef chili, black bean chili, or even homemade chili from a Dutch oven or slow cooker.
You can use any melty cheese you like. Cheddar cheese, Monterey Jack, or even pepper jack are great options for different flavor profiles.
Bake potatoes uncovered in an 8x8 glass dish for 50-60 minutes until fork-tender. Larger Idaho potatoes may take closer to 70 minutes of baking time.
Yes. For dairy-free, swap in olive oil or vegan butter, plant-based cheese, and dairy-free sour cream. For vegetarians, use Trader Joe's vegetarian chili or another canned chili without meat.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes for the best texture, or microwave for 2-3 minutes as a time saver.
Easy Recipes
Looking for other simple recipes like this? Try these:
- Easy BBQ Chicken Sliders with Coleslaw | Spicy & Sweet
- Rotisserie Chicken Salad | Quick & Easy Meal Prep
- Creamy Haitian-Style Shrimp Mac and Cheese with Gouda Cheese
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Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Shred Chicken | Easy Methods for Meal Prep
- How to Pound Out Chicken Breasts Evenly | Step-by-Step Guide
- Meet the Scotch Bonnet Pepper: Caribbean Heat with a Fruity Twist
- How to Bread Chicken the Easy Way (Step-by-Step Guide)
📖 Recipe
Turkey Chili Baked Potatoes
Ingredients
Potatoes & Chili
- 2 medium russet potatoes scrubbed
- 2 tablespoons butter divided
- 1 can Trader Joe's Turkey Chili with Beans 15-ounce can, homemade or your favorite brand
- 1 slice Swiss cheese cut in half
Sour Cream Chive Topping
- ½ cup sour cream
- 1 teaspoon dried chives
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
Garnish
- 2 tablespoons fresh scallions finely chopped
- 2 tablespoons Trader Joe's Fried Shallots or similar crispy onions
Equipment
- Small Mixing Bowl
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Potatoes: Preheat oven to 400 °F. Scrub and pierce each russet potato several times with a fork. Place them into a baking dish.
- Bake the Potatoes: Bake uncovered for 45-60 minutes, until fork-tender.
- Make the Sour Cream Topping: While the potatoes bake, stir together sour cream, dried chives, onion powder, garlic powder, dried parsley, and dill in a small bowl. Cover and refrigerate until ready to use.
- Butter and Fill the Potatoes: Once baked, remove the dish from the oven. Carefully slit each potato lengthwise and gently fluff the inside with a fork. Add ½ tablespoon of butter into each potato.
- Top with Chili and Cheese: Pour the canned turkey chili evenly over both potatoes. Lay half a slice of Swiss cheese on top of each.
- Bake Again: Return the dish to the oven for 10-12 minutes, until the chili is heated through and the cheese has melted.
- Top and Finish: Let the dish cool for about 5 minutes. Spoon the sour cream chive topping over the potatoes. Garnish with scallions and Trader Joe's fried shallots. Serve hot, directly from the baking dish.
Notes
-
Potato Size Matters: Medium russet potatoes (8-10 oz each) bake best in an 8x8 dish. Larger ones may need closer to 70 minutes.
- Smaller russets (around 6-7 oz) can be tender in 45-50 minutes.
- Larger ones (closer to 10-12 oz) need more like 65-70 minutes.
- Shortcut Option: If you're short on time, you can microwave the potatoes for 8-10 minutes until tender, then transfer to the baking dish and continue.
-
Dish vs. Direct Rack Baking:
- Potatoes baked directly on the oven rack cook a bit faster since heat circulates fully around them.
- In a glass baking dish, the sides don't get as much direct heat, so they take longer.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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