About This Recipe
This loaded baked potato is stuffed with lean turkey chili, reduced fat shredded cheese and topped with some fresh chives – a quick, easy weeknight meal.
Ingredients
- 4 russet potato (5 1/2 oz each)
- 1 cup kid-friendly turkey chili
- 1 cup reduced fat shredded cheddar
- 1 tablespoon chopped chives or scallions
- reduced fat sour cream or Greek yogurt for topping (optional)
Instructions
- Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
- If you don't have a microwave, see oven method for Baked Potatoes.
- Either split the potato in half lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato.
- Top with 1/4 cup shredded cheese, 1/4 cup of turkey chili, and 1 teaspoon of chives.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
← Back to all recipes
