Potato skins stuffed with guacamole, sour cream, salsa, ground turkey, veggies and melted cheese, served on a white plate.

Mexican Turkey Potato Skins

Name: Mexican Turkey Potato Skins
Total time: 1 h
Yield: 6
Cuisine: Mexican/ Tex-Mex
Ingredients: 6 small baking potatoes, scrubbed clean and dried; 1 (16-ounce) package JENNIE-O® Lean Ground Turkey; 1 garlic clove, minced; 1 cup canned black beans, rinsed and drained; 1 cup canned or frozen corn kernels; 1 large diced tomato; 1 teaspoon ground cumin; ¼ cup chopped fresh parsley or cilantro; 1 tablespoon olive oil; 1 cup shredded Mexican blend cheese; 1½ cups HERDEZ® Salsa Casera; 1 cup Original WHOLLY® guacamole dip; ½ cup fat-free sour cream; ¼ cup chopped green onions

This weeknight dinner recipe uses potato skins as a tasty and nutritious stand-in for taco shells. Enjoy them filled with ground turkey, veggies and melted cheese. Mexican Turkey Potato Skins are under 500 calories per serving!

Total Time

1 Hour

Serving Size

6 Servings

small baking potatoes, scrubbed clean and dried

(16-ounce) package JENNIE-O® Lean Ground Turkey

garlic clove, minced

cup canned black beans, rinsed and drained

cup canned or frozen corn kernels

large diced tomato

teaspoon ground cumin

1/4

cup chopped fresh parsley or cilantro

tablespoon olive oil

cup shredded Mexican blend cheese

1 1/2

cups HERDEZ® Salsa Casera

cup Original WHOLLY® guacamole dip

1/2

cup fat-free sour cream

1/4

cup chopped green onions

Pierce each potato with fork a few times and cook in microwave or oven until tender and cooked through.

Allow potatoes to cool, then cut in half horizontally. Scoop out inside of each potato (save potato filling for mashed potatoes), leaving about a 1/4-inch thick wall.

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.

Heat oven to 400°F.

Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil.

Bake potato skins 5 minutes to crisp slightly.

Remove potato skins from oven and add 1/4 cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.

Top each potato with salsa casera, guacamole, sour cream and green onion.

Calories

350

Protein

26g