Loaded Turkey Santa Fe Baked Potato Skins
INGREDIENTS
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7 medium (32 oz) russet potatoes, washed and dried*
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For the filling:1/2 lb 99% lean ground turkey
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1/2 cup canned black beans, rinsed and drained
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1/2 cup frozen corn
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1 hot pickled serrano pepper, chopped (or jalepeño)
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1 large diced tomato
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1 cloves garlic, minced
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2 tbsp chopped onion
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2 tbsp chopped cilantro, plus more for garnish
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1 tsp cumin
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kosher salt to taste
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For the topping:14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
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nonstick spray (Smart Balance)
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1/4 cup chopped scallions
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reduced fat sour cream or fat free Greek yogurt (optional, extra pts)
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