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
Scale
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
