Tex Mex Loaded Baked Potatoes with Turkey and Lentils
These Tex Mex loaded baked potatoes with turkey and lentils are hearty, protein-packed, and full of flavour. An easy, customizable dinner that’s perfect for busy weeknights or meal prep.
Ingredients
Baked Potatoes
- 6 medium-sized baker's potatoes (I used russet)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
Lentils
- ¾ cup whole green lentils (dry)
- water
Turkey
- 1 tablespoon olive oil
- 2 pounds ground turkey (extra lean)
- ¾ cup yellow onion, finely chopped
- 1 clove garlic, minced
- ¾ teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander seeds
- ¼ teaspoon crushed chili flakes
Toppings
- sharp cheddar cheese, grated
- green onions, chopped
- jalapeños, seeded and chopped
- cherry or grape tomatoes, halved
- cilantro, roughly chopped
- guacamole
- sour cream
Instructions
For the Potatoes
- Preheat oven to 400°F. Wash potatoes thoroughly and pat dry. Use a fork to poke 8 to 10 deep holes around each potato so moisture can escape during cooking.
- Lightly coat each potato with olive oil and lightly sprinkle with salt. Place potatoes directly on a foil-lined baking sheet.
- Bake 50-60 minutes (turn once) or until skin feels crisp but soft inside when pierced with a knife.
For the Lentils
- While the potatoes are cooking, rinse lentils under cold water, drain and place in a medium-sized pot. Cover with about 2 inches of water.
- Bring to a boil, cover, reduce heat and simmer until tender, about 20 minutes.
- Drain and set aside until turkey is cooked.
For the Turkey
- Meanwhile, add olive oil to large frying pan or dutch oven over medium heat. Stir in onions and cook for 2 minutes.
- Add ground turkey, stirring and breaking up into small pieces with the back of a spoon. Cook for 3 minutes, then add garlic, salt and spices (chili powder, cumin, paprika, oregano, coriander and chili flakes).
- Stir occasionally and continue to cook until turkey is no longer pink and liquid has reduced (thermometer should read at least 165º F). Turn off heat.
- Add cooked lentils and combine well.
To Assemble
- Slice the top of each potato and squeeze the ends so they open up.
- Spoon the hot turkey and lentil mixture inside.
- Add your favourite toppings.
Notes
- Adjust seasoning depending on the toppings you choose. I went easy on the salt since I planned on adding cheese.
- This recipe makes more turkey-lentil mixture than needed for 6 potatoes unless you want to pile it high. Store leftover portion in an airtight container for up to 3 days or pop into the freezer. Makes a great addition to soup, salad, pasta, quesadillas, and more.
- Half a potato will be enough to feed younger kids and full-sized is a generous serving.