Preheat oven to 425 degrees. Line a large baking sheet with foil; set aside.
Make a big batch of No-Chop Turkey Chili and serve over baked russet potatoes for an easy weeknight dinner.
Servings and Ingredients
|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
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.
Related Content, Soup, Chili & Stew
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 550mg
- Total Carbohydrates: 42g
- Protein: 10g
Balance October 2018