Russet potatoes, turkey chili, cheddar cheese, and chives—this Turkey Chili Baked Potato hits all the cozy dinner notes in just 15 minutes.
So here’s how it went down.
It was one of those nights. You know the kind—nothing went right, the kid was cranky, I was already two loads of laundry behind, and dinner? Completely unplanned. I opened the fridge and just kind of… stood there. For a while. Hoping the universe would drop a home-cooked meal onto the second shelf. It didn’t.
But I did spot a container of leftover turkey chili I made earlier in the week. And somewhere in the dark corner of the pantry, a few russet potatoes were still hanging on for dear life. I thought, why not? I popped one in the microwave, spooned the chili on top, added some shredded cheese and—no exaggeration—it was incredible. Like the kind of comfort food you eat standing at the kitchen counter because you can’t be bothered with plates.
From that moment, the Turkey Chili Baked Potato became one of those meals I keep in my back pocket. It’s easy, it’s flexible, and it feels like a warm hug… even if your house is a mess and you’re still wearing the same leggings from yesterday. (No judgment—we’ve all been there.)
Why You’ll Love This Turkey Chili Baked Potato Recipe?
Look, I’m not gonna pretend this is gourmet. It’s not the kind of thing you’d serve at a dinner party with linen napkins and polite conversation. But when it’s Tuesday night, you’re tired, and you just want something real? This is it.
The Turkey Chili Baked Potato checks every box. You’ve got the soft, steamy potato. The hearty chili with just enough spice. Melty cheddar cheese doing its melty cheddar thing. Then there’s that pop of freshness from the chives. It’s filling without feeling too heavy, and customizable enough that even picky eaters will find something to love. My kid likes his with extra cheese and no “green stuff,” which… yeah, I get it.
Ingredient Notes:
Here’s the beauty of this meal: it’s forgiving. Don’t have the exact stuff listed? No problem. Use what you’ve got and make it yours. Honestly, I’ve made this with so many different variations, and every time it turns out just as comforting.
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Russet Potatoes: Big, starchy, fluffy. Perfect for stuffing. I once used sweet potatoes in a pinch—it was different, but not in a bad way.
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Turkey Chili: Homemade, store-bought, whatever’s leftover from Sunday’s game day batch. Just make sure it tastes good on its own because it’s doing some heavy lifting here.
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Cheddar Cheese: I lean toward sharp cheddar, but I’ve also thrown in a taco blend, pepper jack, and even (don’t judge) a slice of American cheese. You do what you’ve gotta do.
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Chives or Scallions: They’re not essential, but they do make it feel a little more put together. Like putting on lipstick when you’re still wearing sweatpants.
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Sour Cream or Greek Yogurt: Optional, yes. But that creamy, cool contrast? Totally worth it. Also… it hides the fact that your chili might be a little too spicy. Been there.
How To Make Turkey Chili Baked Potato?
Step 1: Poke the potato.
Seriously. Grab a fork and stab it a few times. Not only does it help with steam, but it’s also kinda therapeutic. Just me?
Step 2: Microwave it.
Put the potato on a plate, microwave for 8–10 minutes. Flip it halfway if you remember. You’ll know it’s done when it gives a little when you press it. Or burns your hand slightly because you got too excited.
Step 3: Slice and fluff.
Once it’s cool enough to handle without cursing, slice it open and fluff the insides with a fork. Give it a little love—this is where the magic happens.
Step 4: Add chili and cheese.
Spoon on the turkey chili. Be generous. Add cheese. Be very generous. If your microwave has a “melt cheese into something beautiful” setting, now’s the time to use it.
Step 5: Top and serve.
Sprinkle on your chives. Add a dollop of something creamy if you’re feeling it. Then grab a fork and dig in—no sides required, no fancy garnish needed.
Want To Save This Recipe?
Storage Options:
Okay, real talk: I rarely have leftovers with this. But on the rare occasion I make extra chili or bake a few more potatoes than necessary (because hey, I’m trying to be That Person with meal prep), here’s what I do.
Store chili and potatoes separately. The chili will last 3–4 days in the fridge. Potatoes too, though I won’t lie—they get a little sad after day three. Reheat in the microwave and top fresh, or mash it all into a bowl and call it a baked potato bowl. Fancy? No. Delicious? Absolutely.
Variations and Substitutions:
I’m not big on rules when it comes to food. If something sounds good, try it. And if it turns out a little weird? Well, at least it’s still dinner.
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Sweet Potato Swap: Adds a little sweetness that’s surprisingly great with spicy chili.
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Leftover Taco Meat: Not chili, but close enough. I’ve done it. I’d do it again.
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Vegan Version: Skip the cheese, use plant-based chili and dairy-free yogurt. Still hits the spot.
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Extra Crunch: Crushed tortilla chips on top = next-level texture.
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Add Bacon: I mean… do I even have to explain?
What to Serve with Turkey Chili Baked Potato?
Honestly, this Turkey Chili Baked Potato holds its own. But if you’re feeling like doing a little more:
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Side salad: For health. Or at least for color on the plate.
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Cornbread: A little over the top, but no one ever complained.
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Roasted broccoli: Because fiber and balance and adulthood.
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Glass of red wine or sweet tea: Depending on the vibe.
Frequently Asked Questions:
Can I use canned chili?
Absolutely. I’ve done it. We’ve all done it. No shame.
Do I have to microwave the potato?
No, but it’s the fastest. Baking gives it that crispy skin, though, so if you’ve got 45 minutes, go wild.
Can I make this ahead of time?
Yes! Pre-cook the potatoes, reheat and top when ready. Easy meal prep, low effort, high payoff.
So, what do you think? Are you a Turkey Chili Baked Potato convert now?
I hope you give it a shot. It’s one of those “throw-together” dinners that somehow feels a little fancy, even when you’re eating it in your PJs at 9 p.m.
If you do try it—especially if you throw in your own twist—drop a comment or shoot me a message. I love hearing how other people make it their own. Who knows, maybe your version becomes my new go-to.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Turkey Chili Baked Potato
Ingredients
- 4 russet potatoes approximately 5 1/2 oz each
- 1 c kid-friendly turkey chili
- 1 c reduced-fat shredded cheddar cheese
- 1 tbsp chopped chives or scallions
- Optional: Reduced-fat sour cream or Greek yogurt for topping
Instructions
- Start by using a fork to poke holes in each russet potato.
- Next microwave them on high for 8 to 10 minutes until they become soft. Alternatively, you can also bake them in the oven for that potato taste.
- Once the potatoes are cooked slice each one in half lengthwise. Create an oval shape on top.
- Now it's time to assemble your masterpiece. Begin by topping each potato half with a cup of kid turkey chili. Follow it up with a sprinkling of reduced-fat cheddar cheese, about another cup's worth.
- To add some freshness and flavor sprinkle a tablespoon of chopped chives or scallions, over the top.
- For those looking to take their potatoes to the next level consider adding a dollop of reduced-fat sour cream or Greek yogurt as an optional topping. It will enhance the experience. Add a creamy touch.
- Serve up your Turkey Chili Baked Potatoes. Get ready to enjoy! Feel free to customize them with your toppings and savor the delightful combination of flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
