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Loaded Baked Potatoes

by Katerina

4.56 from 9 votes

Feb 04, 2024

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These southwestern loaded baked potatoes are filled to the rim with smokey ground turkey, black beans, and melty cheese. Serve them on game-days with creamy avocado and crispy tortilla chips!

Game season or not, you’ll be swapping your regular baked potatoes recipe for this southwestern version real soon.

Why You’ll Love This Loaded Baked Potatoes Recipe

• Wholesome. This simple dinner is packed with veggies and lean turkey for a hearty dinner.
• Great for game-day. You can easily enjoy these fluffy baked potatoes in front of the TV as you wait for kick-off.
• Perfect for crowds. Double the recipe if you’re expecting more people.
• Family-friendly. Place the toppings in separate bowls and let everyone add whatever they want to their potato.

What You’ll Need

Sweet corn, juicy tomatoes, and tender beans go perfectly with the southwestern seasonings. Scroll to the recipe card at the bottom of the post for exact measurements.

• Olive oil – Feel free to use avocado oil.
• Russet potatoes – Don’t peel them otherwise they’ll fall apart.
• Salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Ground turkey – Shredded turkey works too.
• Yellow onion – White onion is a great swap.
• Garlic – Fresh garlic is best but garlic paste or powder can be used instead.
• Canned diced tomatoes – Use your favorite, preferably plain or with green chilis.
• Corn – Go for canned or frozen (thawed).
• Canned black beans – Feel free to use homemade cooked beans.
• Ground cumin – Skip it if you’re not a fan of smokiness.
• Chili powder – You can use red pepper flakes.
• Cayenne pepper – Paprika is a good swap to reduce the heat.
• Parsley – Fresh cilantro works too.
• Cheese – I prefer mild cheddar, but any melty cheese is great for this.
• Topping Ideas – Dice an avocado or use fresh guacamole. I like to add freshly chopped tomatoes or pico de gallo and a garnish of tortilla strips, too. Crumbled tortilla chips are also perfect.

How to Make Loaded Baked Potatoes

The preparation for this recipe is primarily extended due to the need for the potatoes to bake for approximately an hour. Beyond that, the recipe requires only about 15 minutes of active, hands-on time. The flavor is in the juicy turkey filling with all the crispy yet tender veggies and toppings.

• Prep the potatoes. Preheat the oven to 350˚F. Use a fork to poke deep holes all over each potato. Arrange them in the baking dish. Drizzle them with olive oil and sprinkle with salt.
• Bake them. Pop them into the oven for 1 hour or until the skin is crisp but the inside is tender. Remove them from the oven when done, and set them aside.
• Cook the turkey. Add olive oil to a pan and cook the ground turkey for 4 minutes or until browned. Remove it from the pan and set it aside.

• Sautée the veggies. Add more olive oil to the pan. Cook the onions until soft and translucent. Stir in the garlic. Add the tomatoes, corn, and black beans. Season with cumin, chili powder, cayenne, salt, and pepper. Stir and cook for 2 more minutes.
• Mix everything. Add the turkey back into the pan and mix well. Cook for another 4 minutes. Stir in the parsley and cheese. Remove it from the heat.

• Make slits. Score each potato lengthwise, then score it crosswise. Squeeze the potato inward and upwards until it opens up. Do this for each one.
• Assemble. Spoon the turkey mixture into each potato. Add your favorite toppings and enjoy!

What Are The Best Potatoes For Baked Potatoes?

Russets are definitely the best kind for baking because they’re low-moisture but high in starch. This allows them to cook until ultra fluffy in the center but crispy on the outside. Stay away from red potatoes and Yukon Golds because they’ll turn out dense and waxy.

Serving Suggestions

These loaded baked potatoes are a delicious dinner treat for game days. Enjoy them on their own, or prepare a bunch of yummy finger foods to pair them with. My Baby Back BBQ Ribs are a family favorite. For chicken options, try my Air Fryer Chicken Tenders or Beer Battered Fried Chicken. Don’t forget a side of Parmesan Truffle Fries or Cajun Fries!

How to Store & Reheat Leftovers

These potatoes make for great leftovers. Place them in an airtight container and keep them in the fridge for up to 5 days – they make for an easy dinner on lazy weeknights. Try to store them without the toppings so they don’t release moisture or lose their crunch. To reheat, microwave them in 30-second intervals until warm. Slicing them in half helps. You can also heat them in the oven at 300˚F for 20 minutes.

Easy Potato Side Dishes

• Parmesan Crusted Potatoes
• Roasted Potatoes and Carrots
• Basil Pesto Grilled Potatoes in Foil
• Cheesy Potato Waffles
• Parmesan Truffle Fries

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4.56 from 9 votes

Loaded Baked Potatoes

by Katerina | Diethood

This smokey loaded baked potatoes recipe with a southwestern twist is the perfect game-day dinner with crunchy veggie toppings.

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6

Ingredients 

1x2x3x

• ▢ 4 tablespoons olive oil,, divided
• ▢ 6 to 8 Russet potatoes,, washed, scrubbed and dried
• ▢ salt,, to taste
• ▢ 1 pound lean ground turkey
• ▢ salt and freshly ground black pepper,, to taste
• ▢ 1 yellow onion,, diced
• ▢ 2 cloves garlic,, minced
• ▢ 10 ounces canned diced tomatoes with green chilies
• ▢ 1 cup canned or frozen corn,, rinsed and drained
• ▢ 1 cup canned black beans,, rinsed and drained
• ▢ 1 to 2 teaspoons ground cumin,, or to taste
• ▢ 1 to 2 teaspoons chili powder,, or to taste
• ▢ ¼ teaspoon cayenne pepper,, or to taste
• ▢ salt and freshly ground black pepper,, to taste
• ▢ 1 tablespoon chopped fresh parsley or cilantro
• ▢ 1½ cups shredded mild cheddar cheese

Optional Toppings:

• ▢ avocado,, diced
• ▢ fresh tomatoes,, diced, or pico de gallo
• ▢ tortilla strips

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Instructions 

• Preheat oven to 350˚F.
• Using a fork, poke deep holes all around each potato.
• Place the potatoes in a baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with salt.
• Bake for 1 hour to 1 hour and 15 minutes, or until skin is crisp and flesh feels soft.

In the meantime, prepare the filling.

• Heat 1 tablespoon olive oil in a skillet.
• Add the ground turkey and cook until browned, about 3 to 4 minutes, breaking it up with a meat chopper as it cooks. Remove the turkey from the skillet and set aside.
• Return the skillet to the burner and heat 2 tablespoons olive oil.
• Add the onions and cook for 2 minutes, or until translucent. Stir in the garlic and cook for 20 seconds. Add tomatoes, corn and black beans.
• Season with cumin, chili powder, cayenne, salt, and pepper; stir and cook for 2 minutes. You can also skip the seasonings and use about a tablespoon (or to taste) of taco seasoning.
• Add the turkey back into the skillet and continue to cook for 3 to 4 minutes or until cooked through. Stir in the fresh parsley and cheese and cook until the cheese is melted and everything is well combined. Remove from the heat. Taste for seasonings, salt, and pepper, and adjust accordingly.
• When the potatoes are done, remove them from the oven and let the potatoes rest for a few minutes to cool down a bit.
• Score each potato lengthwise; then score each potato crosswise.
• Place your fingers on opposite ends of the potato, squeeze in, and then squeeze up until the potato opens. Remove some of the potato flesh to make room for the turkey filling.
• Spoon the prepared turkey mixture into each potato.
• Top with avocado, tomatoes, and tortilla strips, and serve.

Equipment

• Baking Sheet
• Large Skillet

Notes

• Try the recipe with ground beef, pork, or chicken instead of turkey.
• Use sweet potatoes, but remember they may need longer to bake.
• Add extra zest with toppings like crumbled chicharron, queso fresco, nacho cheese, and hot sauce.
• If you need more room, scoop out additional potato flesh for the filling and toppings.
• Instead of using separate spices and seasonings, use taco seasoning as a substitute.
• Store leftover potatoes, without the toppings, in an airtight container and keep them in the fridge for up to 5 days.

Nutrition

Serving: 1loaded potato | Calories: 521kcal | Carbohydrates: 54g | Protein: 32g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 357mg | Potassium: 1415mg | Fiber: 6g | Sugar: 5g | Vitamin A: 622IU | Vitamin C: 21mg | Calcium: 267mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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