Loaded Turkey Santa Fe Baked Potato Skins

By LHPollack

Potato skins loaded with ground turkey, black beans, corn, peppers, onions and cilantro. As if that wasn't enough, they're then topped with shredded cheese, scallions and sour cream. Yes please and thank you!

Ingredients

• FILLING:
• 7 medium (32-ounces) russet potatoes, washed and dried*
• 1/2 pound 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 tablespoons onion, chopped
• 2 tablespoons cilantro, chopped, plus more for garnish
• 1 teaspoon cumin
• Kosher salt to taste
• TOPPING:
• 14 tablespoons reduced fat shredded cheese (I used Sargento Mexican)
• Nonstick spray (Smart Balance)
• 1/4 cup scallions, chopped
• Reduced fat sour cream or fat free Greek yogurt (optional, extra points)

Preparation

Step 1

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 leaving about 1/4 inch thick wall, skins will weigh about 1 ounce 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 to 10 minutes or until all the liquid reduces.

Heat oven to 450°F. 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!!