Preheat oven to 425 degrees. Line a large baking sheet with foil; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Make a big batch of No-Chop Turkey Chili and serve over baked russet potatoes for an easy weeknight dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 medium russet potatoes | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tsp. kosher salt | ||
| 1 c. No-Chop Turkey Chili, or favorite premade chili, warmed, divided | ||
| Hy-Vee sour cream, for serving | ||
| Green onions, chopped, for serving |
Things To Grab
- Large baking sheet
- Aluminum foil
- Fork
Directions
Scrub potatoes and pat dry. Prick with a fork, rub with olive oil, and sprinkle with kosher salt. Place on prepared baking sheet and bake 40 to 60 minutes or until fork-tender. Remove from oven.
Make a lengthwise cut into each potato and split potato open. Top each potato with 1/4 cup warmed chili and, if desired, sour cream and green onions.
Nutrition facts
Servings
270 Calories per serving
1 loaded potato
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 550mg
- Total Carbohydrates: 42g
- Protein: 10g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 25%
Recipe Source:
Balance October 2018