7 medium (32 oz) russet potatoes, washed and dried
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 jalepeno)
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
14 t sp reduced fat shredded cheese (sargento mexican)
nonstick spray
1/4 cup chopped scallions
reduced fat sour cream
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!!
Originally Submitted
2/7/2012
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