Dinner

Turkey Chilli Jacket Potatoes Recipe

ByJack Voss November 9, 2025November 9, 2025

Introduction

This turkey chilli jacket potato recipe combines hearty baked potatoes with a flavorful, spiced turkey mince chilli. It’s a comforting, healthy meal that’s perfect for any night of the week.

The image shows two baked potatoes on a white board with a white marbled surface underneath. One baked potato is plain with a split top showing a yellow inside, while the other potato is layered with dark red chili filling topped with shredded orange cheddar cheese and small pieces of light green chopped scallions. Next to them is a small white bowl filled with bright orange shredded cheddar cheese. Behind the potatoes, there is a silver saucepan containing more dark red chili with a silver spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 200°C (180°C fan)/gas mark 6. Use a fork to prick the potatoes all over, then rub them with a little olive oil. Place the potatoes directly on the oven rack and bake for 45 minutes, or until tender when pierced with a skewer.
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 a pinch of salt and pepper. Cook for about 5 minutes until the onion is soft and translucent.
Step 3: Add the turkey mince to the pan. Season with salt and pepper again, then increase the heat slightly. Break up the mince with the back of a spoon and cook until it’s browned and cooked through, about 5–7 minutes.
Step 4: Stir in the smoked paprika, ground cumin, cider vinegar, soft light brown sugar, and passata. Reduce the heat to low and let the chilli simmer gently for 10 minutes, or until the sauce has thickened and reduced slightly.
Step 5: When the potatoes are cooked, remove them from the oven. Cut a cross into the top of each potato and gently squeeze the sides to open them up. Spoon the turkey chilli generously into each potato.
Step 6: Sprinkle the grated reduced-fat Red Leicester cheese and chopped spring onions over the stuffed potatoes. Serve hot for a satisfying meal.

Tips & Variations

For extra heat, add a chopped fresh chili or a pinch of cayenne pepper to the turkey chilli while cooking.
Swap turkey mince for lean beef or a plant-based mince alternative for variation.
Try topping the finished jacket potatoes with a dollop of Greek yogurt or sour cream for added creaminess.
If you prefer a softer skin on your baked potatoes, wrap each potato in foil before baking.

Storage

Store any leftover turkey chilli separately in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Baked potatoes are best eaten fresh but can be kept wrapped in foil in the fridge for up to 1 day; reheat in the oven to keep the skin crisp.