Turkey Chilli Jacket Potatoes Recipe
Introduction
This turkey chilli jacket potato recipe is a hearty and flavorful way to enjoy a comforting meal. Packed with spiced turkey mince and topped with melted cheese and spring onions, it’s perfect for a satisfying dinner any night of the week.
Ingredients
- 4 large baking potatoes
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 300g turkey mince
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp cider vinegar
- 1 tbsp soft light brown sugar
- 350ml passata
- Reduced-fat Red Leicester, grated, to serve
- 4 spring onions, chopped, to serve
Instructions
- Step 1: Heat the oven to 200C/180C fan/gas mark 6. Use a fork to prick the potatoes all over, rub them with a little olive oil, then bake directly on the oven rack for 45 minutes until tender.
- Step 2: While the potatoes bake, heat the remaining olive oil in a large frying pan over medium heat. Add the chopped onion, crushed garlic, and some seasoning, cooking for about 5 minutes until soft.
- Step 3: Add the turkey mince to the pan, season again, and increase the heat. Break up the mince with a spoon and cook until no longer pink.
- Step 4: Stir in the smoked paprika, ground cumin, cider vinegar, brown sugar, and passata. Reduce the heat to a simmer and cook for 10 minutes until the sauce thickens and the flavors meld.
- Step 5: Remove potatoes from the oven and cut a cross in the top of each. Spoon the turkey chilli generously into each potato.
- Step 6: Sprinkle grated reduced-fat Red Leicester cheese and chopped spring onions over the filled potatoes. Serve immediately while hot and cheesy.
Tips & Variations
- For extra heat, add a pinch of chili flakes or a diced fresh chili to the turkey mixture.
- You can substitute turkey mince with lean beef or chicken mince if preferred.
- Try topping the potatoes with a dollop of natural yogurt or sour cream for a creamy contrast.
- Bake the potatoes in advance and reheat in the oven for 10 minutes before assembling with the chilli topping.
Storage
Store leftover turkey chilli and baked potatoes separately in airtight containers in the fridge for up to 2 days. Reheat the chilli gently on the stove and warm the potatoes in the oven before serving to keep them soft and fluffy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of passata?
Yes, canned chopped tomatoes can be used as a substitute. You may need to cook the mixture a bit longer to reduce excess liquid.
Is this recipe suitable for freezing?
The turkey chilli can be frozen in an airtight container for up to 3 months. It’s best to freeze the potatoes separately or bake fresh when ready to serve, as potatoes can change texture after freezing.
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Turkey Chilli Jacket Potatoes Recipe
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful turkey chilli stuffed inside crispy baked jacket potatoes, topped with reduced-fat Red Leicester cheese and fresh spring onions for a delicious, nutritious, and comforting meal.
Ingredients
Potatoes
- 4 large baking potatoes
- 1 tbsp olive oil (divided)
Turkey Chilli
- 1 tbsp olive oil (remaining)
- 1 onion, chopped
- 1 garlic clove, crushed
- 300g turkey mince
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp cider vinegar
- 1 tbsp soft light brown sugar
- 350ml passata
Toppings
- Reduced-fat Red Leicester, grated, to serve
- 4 spring onions, chopped, to serve
Instructions
- Prepare and bake the potatoes: Preheat your oven to 200°C (180°C fan/gas mark 6). Use a fork to prick the potatoes all over to allow steam to escape during cooking. Rub each potato with a little of the olive oil to help crisp the skin, then place directly on an oven rack or baking tray. Bake for 45 minutes, or until tender when pierced with a fork.
- Cook the chilli base: While the potatoes bake, heat the remaining olive oil in a large frying pan over medium heat. Add the chopped onion and crushed garlic clove, seasoning with salt and pepper to taste. Cook for around 5 minutes until the onion softens and becomes translucent.
- Add and brown the turkey mince: Add the turkey mince to the pan, seasoning again. Increase the heat slightly and break up the mince with the back of a wooden spoon. Cook until the mince is fully browned and cooked through, with no pink remaining.
- Simmer the chilli: Stir in the smoked paprika, ground cumin, cider vinegar, and soft light brown sugar to the mince mixture. Pour in the passata and reduce the heat to a gentle simmer. Cook uncovered for about 10 minutes, stirring occasionally, until the liquid reduces and the chilli thickens.
- Assemble the chilli jacket potatoes: Once the potatoes are cooked and tender, remove them from the oven. Cut a cross into the top of each potato and gently press to open them up. Spoon the turkey chilli generously into each potato cavity.
- Serve with toppings: Sprinkle grated reduced-fat Red Leicester cheese over each filled potato, followed by a scattering of chopped spring onions. Serve immediately while hot and enjoy the warm, flavorful meal.
Notes
- To speed up baking the potatoes, you can microwave them for 5-7 minutes before finishing in the oven.
- For a spicier chilli, add a pinch of chili flakes or chopped fresh chili when cooking the onions.
- Leftover chilli can be stored in an airtight container in the fridge for up to 3 days.
- Swap the turkey mince for lean beef or plant-based mince for variations.
- If reduced-fat cheese is unavailable, use your preferred cheese but adjust serving size to control calories.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: turkey chilli, jacket potatoes, baked potatoes, low fat dinner, quick chili recipe, healthy dinner, family meal
