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!
Yield: 14 servings

Loaded Turkey Santa Fe Baked Potato Skins

Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
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
Freestyle Points: 2
Points +: 2