Turkey chilli jacket potatoes

Turkey chilli jacket potatoes

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(13 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4

Turkey mince is cheap and lean. Flavour Mexican-style chilli with cumin and paprika and serve in crisp baked potatoes

Nutrition and extra info

  • Freeze chilli only
  • Healthy

Nutrition: per serving

  • kcal410
  • fat5g
  • saturates1g
  • carbs61g
  • sugars13g
  • fibre7g
  • protein30g
  • salt0.1g


  • 4 large baking potatoes
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Heat oven to 200C/180C fan/gas 6. Use a fork to prick the potatoes all over. Rub with a little of the oil, and bake for 45 mins until tender.

  2. Meanwhile, make the chilli. Heat the remaining oil in a large frying pan over a medium heat. Add the onion, garlic and some seasoning, and cook for 5 mins until soft. Add the turkey mince and season again, then increase the heat and break up the mince with the back of your spoon. When it’s cooked through, add the spices, vinegar, sugar and passata. Reduce to a simmer and cook for 10 mins or until the liquid has reduced.

  3. Cut a cross in the top of each potato and spoon in the chilli. Serve each potato sprinkled with cheese and spring onions.

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Comments, questions and tips

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18th May, 2019
Just made the chilli without potatoes. Really tasty and a nice healthy easy midweek meal. Will try it out on the kids as it's not too spicy. Also nice and cheap
11th Sep, 2017
I added kidney beans and halved the recipe for 2 people but other than that made it exactly as per the recipe (potatoes in for 1hr). I didn't find it bland and as for watery I had to add extra water as it was too dry! Not sure what I was doing different to everyone else. Would definetly make again. Low in calories too.
12th Apr, 2016
45 minutes for a baked potato? You might want to double that.
30th Dec, 2015
Very tasty, simple and cheap ingredients. Re-heats extremely well. A great midweek meal.
28th Dec, 2015
Very simple and tasty. Surprisingly good.
4th Nov, 2014
I adapted this recipe for a change to my usual chilli. Used beef mince, added diced carrot with the onion, and added a tin of kidney beans along with the passata. Served with rice. Great!
20th Aug, 2014
I used the ingredients stated in the recipe having forgotten about comments about it being bland. The only change I made was adding 450 gr passata. It was lovely! V tasty, quick and easy to do. My family enjoyed it too. I'll be making it again!
9th Oct, 2013
After reading the comments I decided to add a few extras to add some flavor - increased the paprika and cumin, added a beef stock cube, Worcestershire sauce, chilli powder and some taco mix that I already had in. I took a bit longer than 10 mins to reduce, but tasted yummy. I guess it all depends if you like it mild or spicy - I guess its one recipe you can play around with.
11th Sep, 2013
Very bland and watery, flavourless! Very disappointed as turkey mince makes a great healthy alternative.
11th Oct, 2012
Bland and watery after the set cooking time with these ingredients. Seems like everyone has had to alter the recipe so a bit surprised at the huge rating. In fact the Squid's suggestion wouldn't have been much worse. I doubled up and used a can of tomatoes, tomato purée chilli flakes and kidney beans then let it thicken for an hour. It was then passable.


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17th Sep, 2013
I used tinned tomatoes in place of pasatta, tastes fantastic, perfect consistency, needs time to bring the flavours out of the spices and to reduce.
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