Ingredients
32ozrusset potatoes,(7 medium), washed and dried
½lb99% lean ground turkey
½cupcanned black beans,rinsed and drained
½cupfrozen corn
1hot pickled serrano pepper,or jalepeño, chopped
1diced tomato,large
1garlic cloves,minced
2tbsponion,chopped
2tbspcilantro,chopped, plus more for garnish
1tspcumin
kosher salt,to taste
14tbspreduced fat shredded cheese
nonstick spray,Smart Balance
¼cupscallions,chopped
reduced fat sour cream,or fat-free Greek yogurt, optional
Preparation
Pierce potato with a fork a few times all around. Place in microwave and cook on High for about 5 minutes per potato. When finished, allow cooling enough to handle.
Cut potatoes in half horizontally. Scoop out potatoes (save the extra potato to make mashed potatoes if desired) leaving about a ¼-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 about 20 minutes.
Remove lid. Add corn and simmer for about 5 to 10 minutes or until all the liquid reduces.
Heat oven to 450 degrees F. 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 about 10 minutes.
Remove from the oven, then add ¼ cup of meat filling into each potato skin. Top with 1 tablespoon of shredded cheese and bake for about 5 minutes or until cheese is melted.
Top with sour cream and scallions. Enjoy!
