1tablespoonchili powder (chilli powder in British English)
1teaspooncumin
½teaspoongarlic powder
½teaspoonred pepper flakes - crushed
1cantomato - 28-ounce, partially drained
1½cupscheddar cheese - shredded
1cupGreek yogurt - for serving
2tablespoonschives - chopped
Instructions
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Prick the russet potatoes all over with a fork, then rub with 1 tablespoon olive oil, and sprinkle with salt and pepper. Bake in the oven for 50-60 minutes, flipping halfway. You want the skins to be crispy and the insides to be tender.
In the meantime, make the chili. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Cook the ground turkey until browned, about 5 minutes. Hit it with a hint of salt and pepper, just to gently flavor the meat. Add the onions, peppers, and garlic, and sauté for another 5-8 minutes, until the vegetables become slightly tender.
Next, add the spices, and combine. Make sure you drain some of the liquid from the canned tomatoes before adding them to the mix. You don’t have to drain the full can, because some of the liquid will be good, but you don’t want the chili to be too liquidy.
Allow the chili to come to a boil, and then simmer for 25-30 minutes, stirring every so often. You want the chili to reduce by at least half! Once it is reduced, taste the chili and adjust the seasoning as necessary.
When the potatoes are done, let them cool for about 5 minutes before handling (you don’t want to burn yourself)! Cut them in half lengthwise, and scoop out most of the flesh, leaving about a ¼ inch border. Place the potato flesh into a bowl.
Add approximately half to three-quarters of the chili to the bowl and mix gently with the potato. Scoop the mixture back into the potato skins and top with shredded cheese (as much as you’d like).
Place the potatoes back on the baking sheet and broil for 5 minutes until the cheese is melted and bubbly.
Serve topped with a scoop of Greek yogurt and a sprinkle of chopped chives!