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Photo of Turkey chili-topped baked potatoes by WW

Turkey chili-topped baked potatoes

4
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
To prep your potatoes, scrub and poke the potatoes with a fork, then bake on a baking sheet at 400°F until fork tender, about 45 minutes.

Ingredients

Cooking spray

4 spray(s)

Uncooked onion

1 cup(s), chopped

Garlic

4 clove(s), medium, finely chopped

Chili powder

1 Tbsp

Ground cumin

1 tsp

Uncooked ground turkey breast

1 pound(s)

Kosher salt

1 tsp

Canned crushed tomatoes

15 oz, fire-roasted variety

Chicken broth

½ cup(s)

Baked russet potato

4 medium

Instructions

  1. Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring, until softened, 5 to 7 minutes. Add garlic, chili powder, and cumin; cook for 30 seconds. Add turkey and salt; cook, breaking up meat with a wooden spoon, until no longer pink, about 10 minutes. Add tomatoes and broth; simmer, 5 minutes.
  2. Meanwhile, warm the potatoes if not already heated, and then make a cut in each one to split them open (but do not cut all the way through). Top each potato with 3/4 cup chili.
  3. Serving size: 1 chili-topped potato

Notes

Optional garnishes include non-fat plain Greek yogurt, and chopped scallions.

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