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Turkey Chili Baked Potatoes

Author: Maika
These loaded baked potatoes are hearty enough to be the main event. Fluffy russet potatoes are baked until tender, stuffed with butter, topped with warm turkey chili and melty Swiss cheese, then finished with a tangy sour cream and chive topping. A sprinkle of scallions and crunchy fried shallots seals the deal for a satisfying, comfort-food meal for two.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings 2 servings
Course: Main Dish, Poultry
Cuisine: American
Diet: Gluten Free
Keyword: Comfort Food
Calories: 674kcal

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

Equipment

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.
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.

Nutrition

Calories: 674kcal | Carbohydrates: 71g | Protein: 22g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 1248mg | Potassium: 1882mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3248IU | Vitamin C: 35mg | Calcium: 297mg | Iron: 10mg
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