Skinny potato skins loaded with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
Seriously, I doubled the turkey filling and couldn't stop eating it. I had it with eggs for breakfast and on tortillas for lunch, even made some enchiladas with the extra... it is THAT good!
The serrano peppers give the filling a little extra kick that I just loved. I found them jarred in my Mexican aisle, the brand I used was Goya, a little goes a long way. You can make the potatoes and the filling the day before, then bake when you are ready to serve!
And did I mention they are gluten-free? To make them vegetarian, simply leave out the turkey and add a little more corn and beans to the filling.
Let the games begin!!
Loaded Turkey Santa Fe Baked Potato Skins
Servings: 14 • Serving Size: 1 loaded skin • Old Points: 1 pts • Points+: 2 pts*
Calories: 76.7* • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g • Fiber: 1.3 g • Sugar: 0.3
Sodium: 93.1 mg (without salt)
- 7 medium (32 oz) russet potatoes, washed and dried*
For the filling:
- 1/2 lb 99% lean ground turkey
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn
- 1 hot pickled serrano pepper, chopped (or jalepeño)
- 1 large diced tomato
- 1 cloves garlic, minced
- 2 tbsp chopped onion
- 2 tbsp chopped cilantro, plus more for garnish
- 1 tsp cumin
- kosher salt to taste
For the topping:
- 14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
- nonstick spray (Smart Balance)
- 1/4 cup chopped scallions
- reduced fat sour cream or fat free Greek yogurt (optional, extra pts)
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 (I save the extra potato to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.
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.
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.
Top with sour cream and scallions. Enjoy!!
*I weighed the skins after cooked and scooped out, they were approx 14.5 oz.