This recipe is delish! It's actually a lot easier than it looks when you first see the potato skins. I made a few adjustments, but I've included the original recipe below. It came from a website that I've been slightly obsessed with lately – skinnytaste.com. Check it out!
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, extra pts)
Directions:
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 oz 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 5-10 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!!
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