Turkey Santa Fe Potato Skins
These potato skins feature a spiced turkey, black bean, and corn filling finished with a layer of melted cheese. Inspired by Santa Fe flavors, they offer a lighter take on the classic appetizer.
Ingrédients
- 7 medium russet potatoes
- 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
- 1 large tomato · diced
- 1 clove garlic · minced
- 2 tbsp onion · chopped
- 2 tbsp cilantro · chopped
- 1 tsp cumin
- Kosher salt · to taste
- 14 tbsp reduced-fat shredded Mexican cheese
- Nonstick spray
- 1/4 cup scallions · chopped
- Reduced-fat sour cream or Greek yogurt · optional
Préparation
- 1
Pierce the potatoes with a fork and microwave on high for approximately 5 minutes per potato. Let them cool until easy to handle.
- 2
Cut the potatoes in half horizontally and scoop out the center, leaving a 1/4-inch thick wall inside each skin.
- 3
Brown the turkey in a large skillet and season with salt.
- 4
Stir in the onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Cover and simmer on low for 20 minutes.
- 5
Uncover, add the corn, and continue to simmer for another 5–10 minutes until the liquid is reduced.
- 6
Preheat the oven to 230°C. Lightly spray the potato skins with oil on both sides, place them on a foil-lined baking sheet, and season with salt and pepper. Bake for 10 minutes.
- 7
Remove the skins from the oven, fill each with 1/4 cup of the turkey mixture, and top with 1 tablespoon of cheese. Bake for an additional 5 minutes or until the cheese is melted.
- 8
Serve topped with sour cream and scallions.