Loaded Turkey Santa Fe Baked Potato Skins
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!
(32 oz russet potatoes, washed and dried*)
For the filling:
99% lean ground turkey
canned black beans
(rinsed and drained)
hot pickled serrano pepper
(chopped (or jalepeño))
large diced tomato
(plus more for garnish)
kosher salt to taste
For the topping:
reduced fat shredded cheese
(I used Sargento Mexican)
reduced fat sour cream or fat free Greek yogurt
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!!
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Printed from Skinnytaste: https://www.skinnytaste.com/loaded-turkey-santa-fe-baked-potato/