Skinnytaste > Egg Free Recipes > Loaded Turkey Santa Fe Baked Potato Skins

Loaded Turkey Santa Fe Baked Potato Skins

This post may contain affiliate links. Read my disclosure policy.
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!

More Baked Potato Recipes:


Loaded Turkey Santa Fe Baked Potato Skins

5 from 1 vote
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!
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!
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Yield: 14 servings
Serving Size: 1 loaded skin


  • 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


  • 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!!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 1 loaded skin, Calories: 76.5 kcal, Carbohydrates: 10 g, Protein: 6.5 g, Fat: 2 g, Cholesterol: 8.5 mg, Sodium: 93 mg, Fiber: 1.5 g, Sugar: 0.5 g


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.

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

104 comments on “Loaded Turkey Santa Fe Baked Potato Skins”

  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. 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!


  4. 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!

  5. Avatar photo
    Ashley Knight

    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!

  6. 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!

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

  8. Avatar photo
    Heather Schrang

    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!

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

  10. 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! 🙂

  11. 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!

  12. 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.

    1. I think Gina uses a Misto or other olive oil spraying device. She doesn't seem like a "nonstick (chemical) spray" kind of lady. 🙂

  13. This is almost an identical filling as the Sante Fe Stuffed Pepper recipe. I made those and they were fabulous…froze the remaining filling I had leftover, as there was quite a bit, and am using it to make these skins. All the prep work aside from the potatoes is done! Fantastic!

  14. Gina that you so much for making this website. I'm a college student and I am just now learning how to cook. I love how there is step by step pictures. I'm definitely going to make this tonight.

  15. Avatar photo
    Denise Young

    I saw someone else asked how much it would be without the potato, if you just want to use the meat??
    Thanks a bunch Gina

    1. This was answered in previous comments. The filling alone is 1 point plus. If you (and others) are looking for calorie count, I would suggest finding a recipe calculator and figuring it out yourself.

  16. Avatar photo
    Jaime Fletcher

    Hi Gina! How do you make this with the eggs? Do you just use eggs instead of turkey?? I would love to try it for breakfast!

  17. Hi Gina! LOVE the website!!

    I am looking for easy vegetarian weekday meals. Do you think this would be good with tofu substituted for the turkey and served over quinoa or brown rice?

  18. So awesome!! Recipes like this make me not miss the "bad" food as much! I did mine with ground chicken because it was on sale. They were so yummy and we had left over filling so I ate just the filling for lunch with a salad!

  19. This was super delicious! I didn't have any turkey on hand, so I used quinoa. I only had sweet potatoes, so I used those instead of russet potatoes. I also added a bit of cinnamon in the filling. Seriously yummy!!!!

  20. I made this last night. Wonderful! I have a question about the potato skins. In the beggining of the instruction is says each skin is about 1 oz, at the end it says 14.5 oz. Which one is correct?

  21. Oh and I forgot to mention that I am saving the potato insides to make your loaded baked potato soup later this week!

  22. Just wanted to let you know that this is soooo delicious. I made your corn salsa with lime to have in burrito bowls the other day and used that in with the turkey for the filling and added beans. It was a hit! Thank you so much for all the great recipes, and keep them coming!

  23. We just finished dinner a little while ago and everything was really good! I especially loved the make-over corn casserole! Thanks again for such a great recipe site 🙂

  24. Making these tonight along with the Makeover Corn Casserole/Corn Pudding. I'll let you know how it turns out, I'm not much of a cook, but I really wanted to try these two recipes since I'm eating healthier and on a low calorie "diet". Thanks for sharing!

  25. I can'tbelive I ate all of those!!!!!!!!!!!!!!!!!!!!!!! They were so yummy! I text the link to all my friends! Thanks. Since changing to a healthier lifestyle your website is my staple

  26. I'm not a big fan of ground turkey but hubby and I love your crock pot sante fe chicken. I think next time I will use that to make this dish. Yum!

  27. Gina! We're making these for girls night next week. They sound like they're going to be fabulous, which is no surprise from any of your recipes! I think the idea of using a tex-mex cheese blend is awesome to get that flavor in there, thanks again for another home run!

  28. I made these tonight and they are so good! My kids were full of compliments! I will for sure make these again!

  29. I made these today for my Fiancee and myself and they were PHENOMENAL! Your recipes have really helped us with our weight loss. LOVE that you include Weight Watchers points for every recipe, it has made cooking a breeze! Thanks Gina! :o)

  30. I also used the filling to make stuffed peppers and it was a huge hit! My husband and son really loved them and I was asked to make them again. Thanks for all the great recipes 🙂


  31. I just made these except instead of a potato skin I stuffed red and yellow peppers and baked for 30 minutes in the oven. So delicious!! Thanks Gina!

  32. Yes I was wondering the same thing, how much a 1/4 cup of the turkey mixture is so I can use it for leftovers. Thanks

  33. Hi Gina! I love this recipe! I saw that you posted that the filling was equal to one point per 1/4 cup but can you tell me how many calories that equals? Thanks!

  34. I made these for dinner with a few modifications.

    I did cook the potato in the microwave but did not scoop out the pulp. I actually left it whole, opened it up as if it were a regular baked potato and placed the filling on top. I did add some (I would say about 1/2 cup) tomato sauce to the filling to have a little more liquid to seep down into the potato. This way, I didn't eat double the servings of just the skins (and double the fat intake with all the sour cream and cheese)and didn't have to discard or repurpose any of the potato. As a very busy working mom on a budget, both time and resources are precious and elimiating that step worked out very well. Came out to be a very healthy 20 minute one pot weeknight meal. Plus my 3 year old loved it 🙂

    It was declicious and very filling. Can't wait to have the time to make the acutal skins for a party sometime soon!

  35. Gina- made these today and the filling is pretty dry- what could I add to make them a little jucier ?

  36. I made this the original way and they was so yummy!!! I seen someones comment on trying the stuffing as a shepherds pie filling…. I'm eating as we speak and YUM!! I did leave out the hot pepper because this is for a family dinner and I bumped up the veggies and added green peppers. Made the mashed potatoes pretty healthy just using fat free butter and fat free chicken stock and a splash of 1% milk added parsley. I put the filling in a baking dish and topped it with mashed potatoes and topped it with the low fat cheddar cheese and baked until lightly golden brown. YUM!!! So filling. I just wanted to let that person know that wondered how this would taste in a shepherds pie. Thanks for posting this recipe Gina and thanks for the person suggesting to make a shepherds pie out of the filling.

  37. Hi Gina! Thanks for the post! I'm about to have weight loss surgery and am on the hunt for recipes that are good for me and the family. This is perfect because I can eat just the filling for dinner and they can eat the whole loaded potato skin!

  38. Made these for dinner, they were great!!! I didnt have any tomatoes so I used canned diced with jalapenos, I thought it was perfectly spicy. I too loved the filling and had some left over that Ill be eating tomorrow. Thanks for another great dish!

  39. These were wonderful! We ate them as our main course for dinner one night last week! Another great recipe…thank you!

  40. Gina, is it 1 point per 1/4 cup old points of new points plus? Just want to make sure I get the right points for the filling since I will be doubling the recipe when I make it this weekend as well. Thanks.

  41. How do u make the skinny mashed potatoes the next day since the potatoes are already cooked? Trying the leftover potatoes tonight and thinking I'm going to mess them up.

  42. Gina! This is amazing! I saw this today and made it tonight!!! It's incredible!!!! LOVE THIS!!! THANK YOU.

  43. Avatar photo
    Gina @ Skinnytaste

    So glad you all liked them!!

    Tom, smart idea!

    Wells, never too big, I started like you.

    Without the potato it's 1 pt per 1/4 cup with the cheese.

    I wouldn't boil them, I would bake them the old fashioned way, in the oven.

    1. Avatar photo
      Leah Worthington

      Would it still be 1 point per 1/4 cup without the cheese and potato skin? That turkey mixture is the bomb!

  44. I made these for our Superbowl party and they turned out very well. My only complaint would be that I was left feeling a little disappointed in the 'tomato-taste' area. I added fresh tomato as was indicated, but next time I may add some canned crushed tomatoes to enhance the flavour.

  45. These were excellent!!!! Made these last night and even my hubby could not beleive they were WW friendly! I used a can of diced fire roasted tomatoes (to be lazy instead of chopping a tomato). Thanks for all the great recipes to help me stay on track while enjoying great food!

  46. I know you're way too big of a blogger to care about lil' ol' me, but I wanted to tell you that I've been trying to loose weight and "healthify" my eating and I've been trying tons of your recipes. I can't thank you enough for all of your time and effort and most importantly your willingness to share. On Sunday I had a "Skinny" Super Bowl party where I made several of your recipes. I thought I would give you think link in case you want to check it out. Thanks again for helping me!

  47. Hi Gina, can you tell me how many points it would be per serving for just the turkey filling? Thanks

  48. I made these yesterday along with your SW Black Bean Salad, Spinach Bacon Stuffed Mushrooms and Baked Mozzarella Sticks. It was a skinny superbowl over at my house. The husband said he could not believe that these were WW point friendly. My daughter used the Black Bean Salad as a salsa for her chips. Later she used the rest of the potato filling for nachos. All the recipes were so very tasty!

  49. P. S. I doubled the filling and made your skinny mashed potatoes with the potato innards. I'm planning to make a Southwest style shepherd's pie with the leftovers.

  50. I made these and had two today for lunch. I subbed Daiya vegan cheese and Tofutti sour supreme. I also left out the seranno pepper as I don't like any heat. They are good, but I would like a bit more oomph in the filling. Any suggestions for spicing up the filling without adding peppers?

  51. Avatar photo
    Gina @ Skinnytaste

    I'm really glad you all liked them!

    Without the turkey, follow the same steps you would with the turkey.

  52. These were delicious! I have a real food challenge sometimes as I have my husband and two teenage boys. One of my boys is vegetarian so I need things that are easily adapted, I am always watching my weight, and yet I need to make food that is hearty enough to satisfy the other two. This recipe fits! Thank you!!

  53. If I make this without the turkey would I just mix the filling and it will bake in the oven? These looks so good and I can't wait to make them! Thanks so much!!

  54. I am SO excited to have found your blog! Everything looks delicious and your recipes include all my favorite things to eat.
    Yesterday, my family and I went skiing. I wanted a quick easy dinner for when we got home, so I made your Crock Pot Santa Fe Chicken – it was so easy to throw together before we left the house and was so yummy, warm and filling when we got home (I actually served it over quinoa instead of rice- yum!). Today I had decided to make these baked potato skins, and instead of making the filling separately, I just used the leftovers from last night. My two teenage boys and husband think I'm a hero. I know that it's actually YOU who are the hero! :o) Thanks so much!

  55. Avatar photo
    Gina @ Skinnytaste

    Shredded chicken would be great too.

    Doris, we had 2 each for lunch and were satisfied, 3 would make a perfect meal.

  56. These skins look delicious! I am going to make these today, but I am going to sub the turkey for shredded chicken.

  57. These look great! My mom and I are compiling a Points+ friendly menu for the Super Bowl tomorrow and we are going to add these! Can't wait to try!

  58. Made these for dinner last night with a spinach salad. Ate 2 1/2 and was stuffed. Really good and satisfying.

  59. Avatar photo
    Gina @ Skinnytaste

    Thanks Ladies!!

    I have a baked potato button on my microwave and all microwaves will be different so I don't want to steer you wrong, I would do it for 5 minutes then check them. I usually turn them half way. You'll know they are done when they are soft.

  60. I'm new to Weight Watchers and new to this blog. I'm so glad I stumbled upon it – so many great recipes. I plan to make these tomorrow for the game. My husband will be shocked to discover it still falls within the WW plan. Thanks – I'm saving this blog to my favorites.

  61. Oh my goodness! They look so good. I'm going to play around with reducing the amounts so that I won't be tempted to eat too many of them.

  62. I have a lame question. I never make baked potatoes, so…you said to micro 5 mins per potato. If I put 4 in my micro, is it just for 5 mins total, or 20 (5 mins PER)? *blushing at my ignorance*. thanks! I'm new to cooking & LOVE your turkey chili taco recipe!!!

    1. I usually put four in the micro and do five min and then flip them over and another five min…but it really depends on how big the potatoes are.

  63. Avatar photo
    Kristen Graham

    I've just discovered your blog and I am a HUGE fan already! This is the first recipe that I've tried so far…SOOO GOOD!!! I love the flavor and the clean up is super easy too! My husband loved my 'skinny recipe' dinner and was amazed at how 'good' he felt after, not all bloated and uncomfortably full. It's a perfect recipe, that I will definatley be adding to our regular menus. Thank you so much! Can't wait to try more! 🙂

  64. Hi Gina,

    I have a question about how you calculate the nutritional info….do you add the vegetables that are zero points in the calorie count? Just curious because it seems like at times this might then change the point value. Or do you only add the ingredients which have point values to the calorie count? Thanks!

  65. Avatar photo
    Jen @ Peanut Butter and Peppers

    These are to cute!!! I wish I had some ground turkey, so I can make these for dinner.

  66. Avatar photo
    Claire @ Live and Love to Eat

    These would make a great vegetarian version with tempeh – or just no meat at all! 🙂

  67. Avatar photo
    Gina @ Skinnytaste

    Sorry, no chili powder needed, was going to use it but switched things around.

    Tater tot casserole, yea I can make it skinny without the tater tots 🙂

    I don't have a fancy scale, I just weigh the potato skins then calculate the potatoes by weight to get the calories. Your way may be good too, just not too familiar with that.

  68. Hey Gina – love your blog! I was curious about what you said about weighing your potato skins. I also like to use my food scale and to convert grams to calories, I use a book provided with the scale that has the conversion factors. I was wondering if you have something similar that came with your food scale, or do you use a better (and in your opinion more reliable) source to go from weight to calories? And if you do – do you mind sharing what you use? Thanks! -Alexz

  69. Hi Gina,

    These look so great and were such a coincidence! My coworkers and I were just talking about your blog and wondering if you could come up with a way to make skinny tater tot casserole.

    We kind of accepted that the most heavy aspect will always be the tater tots, but it was a fun thought. If anyone could come up with one, given the stuff you've come up with before, it'd be you.

    Cheers! 😀

  70. hi gina – looks delicious! do you think these would be good with sweet potatoes instead? and would that change the microwave/baking time?