Loaded Turkey Santa Fe Baked Potato Skins | Skinnytaste

Ingredients

  • 7 medium (32 oz) russet potatoes, washed and dried*
  • ½ lb 99% lean ground turkey
  • ½ cup canned black beans, rinsed and drained
  • ½ cup frozen corn
  • 1 hot pickled serrano pepper, chopped (or jalepeño)
  • 1 large diced tomato
  • 1 cloves garlic, minced
  • + 8 more ingredients
    • 2 tbsp chopped onion
    • 2 tbsp chopped cilantro, plus more for garnish
    • 1 tsp cumin
    • kosher salt to taste
    • 14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
    • nonstick spray (Smart Balance)
    • ¼ cup chopped scallions
    • reduced fat sour cream or fat free Greek yogurt (optional, extra pts)

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) leavi...

View full recipe at SpringPad

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