Loaded Turkey Santa Fe Baked Potato Skins

Name: Loaded Turkey Santa Fe Baked Potato Skins
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 14 servings
Ingredients: 7 medium; 1/2 lb 99% lean ground turkey; 14 tbsp reduced fat shredded cheese; 1/2 cup canned black beans; nonstick spray; 1/2 cup frozen corn; 1/4 cup chopped scallions; 1 hot pickled serrano pepper; reduced fat sour cream or fat free Greek yogurt; 1 large diced tomato; 1 cloves garlic; 2 tbsp chopped onion; 2 tbsp chopped cilantro; 1 tsp cumin; Kosher salt to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
14 servings
Calories
765 kcal
Course
Appetizer, Snacks
Cuisine
Mexican

Loaded Turkey Santa Fe Baked Potato Skins

Iris Warren

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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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Ingredients

Servings

7 medium (32 oz russet potatoes, washed and dried*)
1/2 lb 99% lean ground turkey
14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
1/2 cup canned black beans (rinsed and drained)
nonstick spray (Smart Balance)
1/2 cup frozen corn
1/4 cup chopped scallions
1 hot pickled serrano pepper (chopped (or jalepeño))
reduced fat sour cream or fat free Greek yogurt (optional)
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

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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 Information

Show Details

Serving 1loaded skin Calories 76.5kcal (4%) Carbohydrates 10g (3%) Protein 6.5g (13%) Fat 2g (3%) Cholesterol 8.5mg (3%) Sodium 93mg (4%) Fiber 1.5g (6%) Sugar 0.5g (1%)