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
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
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.
Cut potatoes in half horizontally. Scoop out potatoes
In a large skillet brown the turkey and season with salt.
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.
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.
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.
Top with a dab of sour cream and scallions.