Loaded Turkey Santa Fe Baked Potato Skins

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Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese – you won’t be able to stop at just one!

Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!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 PotatoBroccoli 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!

Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!

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!!

Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!

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Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
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Loaded Turkey Santa Fe Baked Potato Skins

76.5 Cals 6.5 Protein 10 Carbs 2 Fats
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Yield: 14 servings
COURSE: Appetizer, Snack
CUISINE: Mexican
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!

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!!

Nutrition

Serving: 1loaded skin, Calories: 76.5kcal, Carbohydrates: 10g, Protein: 6.5g, Fat: 2g, Cholesterol: 8.5mg, Sodium: 93mg, Fiber: 1.5g, Sugar: 0.5g
WW Points Plus: 2
Keywords: loaded potato skins, Loaded Turkey Santa Fe Baked Potato Skins, super bowl appetizer, turkey potato skins, turkey stuffed potato
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one!
*I weighed the skins after cooked and scooped out, they were approx 14.5 oz.

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104 comments

  1. Wonderful!  My family wasn’t feeling them when I said I was making them for dinner.  Then they tasted them and loved them.  

  2. Pingback: Creamy Low Calorie Mashed Potatoes for Weight Watchers

  3. Why can we not print recipe with picture any more ???

  4. Hi Gina,

    I plan on making this recipe tonight for dinner. Do I have to use frozen corn? Or is can corn ok? Just not quite sure of the difference and I have a can at home already.

    Thank you!

    Ranisha

  5. Holy smokes, these were REALLY good! Even my picky daughter devoured them. My "I don't eat healthy food because it's gross" husband asked me to make them again the next day. The only changes I made was to sub a can of diced chilis for the jalapeno, because I didn't have jalapeno on hand. I also added a scoop or two of the potato insides back into the mixture the second time I made them to help hold the filling together. (The first time, everything fell out when they were cut on a plate, and flopped out of the end when bitten into like a taco.) Other than that, they were perfect!

  6. is it 1 can of diced tomatoes or one tomato diced? I'm wondering where all this liquid for simmering is coming from if it is just a diced tomato!

  7. I modified the recipe by using bell peppers instead of serrano (it's all I had), added some chopped shallot, when browning the turkey I used a little olive oil and sprinkled just a little chili powder on, and I used fire-roasted frozen corn (Whole Foods has it organic). I microwaved 5 white potatoes for 15 min, wiped them with olive oil and kosher salted them, then baked at 400 deg for 10 minutes (which slightly browned and crisped the skins). Finally, I didn't hollow out the potatoes but just broke up the insides before spooning on the meat mixture and topping. Awesome!

  8. THANK YOU!!! EASY AND QUICK TO MAKE !!! SOO GOOD!!

  9. These were good. I think next time I might try using a can of stewed tomatoes to give my filling a little juice.

  10. Thanks, these were a big hit!

  11. Hi Gina,

    I was wondering if you had the WW point information available for just the filling? I made this the other day and they were SO good, really filling and satisfying. I made mine extra spicy by adding red pepper flakes and a long and hot pepper…super flavorful! I have lots of the filling left over and I like it by itself so I was hoping that you had even just the nutritional info available.

    I have loved your site for a while but especially now doing WW…it makes finding a recipe to cook so much easier because I don't have to worry about someone figuring out the points or worrying that maybe its too many.

    Thank you!
    Heather

  12. just made these the are sooooo goood!!!

  13. I loved these. I doubled up on the spices to make the filling more flavourful. Will definitely be making these again.

  14. I made this recipe last year, and it was amazing! I totally forgot about it in the meantime, though. I'm glad I stumbled upon it again, and I plan to make it tonight! 🙂

  15. Made these tonight minus the turkey and peppers. Very delicious! Will definitely make again! Thanks

  16. I doubled this recipe when I made it and used it in tortillas and also added the meat to egg whites in the morning for a delicious breakfast. Thank you Gina!

  17. Made this for my bf and his brother for the playoff game yesterday. Denver lost, but this was a big hit. I ate two and the two of then gobbled up the rest. I have lots of leftover stuffing (I only made 5 small potatoes since I also served up 'the stuff'. I don't use WW, but keep track of the calories and such. So I totaled up the WHOLE turkey mixture. I used 1/2 cup of onions, cause we're big fans of it. I also used canned diced toms (drained and diced a little finer) So with that, here are the totals:
    Cal: 1146.5 Carb: 118.6 Pro: 139.2 Fib: 32.6 Sub: 23.9 Fat: 5.6
    Take those totals and divide by the amount of the mixture that you use. So if you stick 1/8 into another dish, the calories would be 143.3.
    Thanks for the recipe.