1 Picture
Ingredients
- 2 pounds (about 20) baby red potatoes
- 4 slices center-cut bacon
- 12 ounces ground turkey (93 percent lean)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup whole milk
- 2/3 cup shredded reduced-fat cheddar, divided
- Vegetable oil cooking spray
Details
Servings 20
Adapted from epicurious.com
Preparation
Step 1
Preparation
Heat oven to 400°F. Place potatoes in a large saucepan; fill
with enough cold water to cover. Bring to a boil; reduce heat
to simmer and cook until potatoes are fork-tender, 20 to
22 minutes. Drain and set aside. In a large nonstick skillet, cook
bacon over medium-high heat; transfer to a paper-towel-lined
plate; let cool and break into small pieces. In same skillet,
add turkey, salsa, chili powder, oregano, cumin, salt and black
pepper. Cook, stirring to break meat into small crumbles,
until turkey is browned, 6 to 7 minutes. When potatoes are cool
enough to handle, cut off and discard 1/4 inch from the top of
each. Scoop out flesh and place in a bowl; add milk to bowl and
mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon
evenly into potato skins. Top with remaining 1/3 cup cheddar.
Coat a baking pan with cooking spray. Place stuffed potatoes
on pan and bake until heated through, 15 to 17 minutes.
Review this recipe