Loaded Turkey Santa Fe Baked Potato Skins

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Ingredients

6 medium russet potatoes

For the filling:

1 lb 99% lean ground turkey
1 can canned black beans, rinsed and drained
1 cup frozen corn
1 jalepeño pepper seeded and diced
3 large plum tomato diced
2 cloves garlic, minced
1/2 yellow onion chopped
2 tbsp chopped cilantro
1 1/2 tsp cumin
kosher salt to taste

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For the topping:

1/2 cup fat free shredded cheese (I used weight watchers mexican blend)
nonstick spray olive oil
1/4 cup chopped scallions
fat free sour cream

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle.

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Cut potatoes in half horizontally. Scoop out potatoes

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In a large skillet brown the turkey and season with salt.

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When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.

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Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

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Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.

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Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

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Top with a dab of sour cream and scallions.

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Enjoy!! 😜

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