76.5 Cals 6.5 Protein 10 Carbs 2 Fats
PREP TIME:
10 mins
COOK TIME:
55 mins
TOTAL TIME:
1 hr 5 mins
YIELD:14 SERVINGS
COURSE:Appetizer, Snack
CUISINE:Mexican
Skinny potato skins loaded Santa Fe style with mildly spiced turkey, black beans, corn and tomatoes topped with cheese – you won”t be able to stop at just one!
INGREDIENTS
7 medium, 32 oz russet potatoes, washed and dried*
For the filling:
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 jalepeño)
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
For the topping:
14 tbsp reduced fat shredded cheese, I used Sargento Mexican
nonstick spray, Smart Balance
1/4 cup chopped scallions
reduced fat sour cream or fat free Greek yogurt, optional
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.
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!!
Serving: 1loaded skin, Calories: 76.5kcal, Carbohydrates: 10g, Protein: 6.5g, Fat: 2g, Cholesterol: 8.5mg, Sodium: 93mg, Fiber: 1.5g, Sugar: 0.5gBlue Smart Points:2Green Smart Points:2Purple Smart Points:0Points +:2