Loaded Turkey Santa Fe Baked Potato Skins
Loaded baked potatoes are so quick and easy to make. A few of my other favorites are Loaded Turkey Chili Baked Potato, Broccoli and Cheese Twice Baked Potato, and Loaded Philly Cheesesteak Baked Potatoes.
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!!
More Baked Potato Recipes:
Loaded Turkey Santa Fe Baked Potato Skins
Ingredients
- 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
Instructions
- 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!!