Turkey Santa Fe Potato Skins

• MR7 medium russet potatoes
• LG1/2 lb 99% lean ground turkey
• CB1/2 cup canned black beans · rinsed and drained
• FC1/2 cup frozen corn
• HP1 hot pickled serrano pepper · chopped
• LT1 large tomato · diced
• G1 clove garlic · minced
• O2 tbsp onion · chopped
• C2 tbsp cilantro · chopped
• C1 tsp cumin
• KSKosher salt · to taste
• RS14 tbsp reduced-fat shredded Mexican cheese
• NSNonstick spray
• S1/4 cup scallions · chopped
• RSReduced-fat sour cream or Greek yogurt · optional

Préparation

1. 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. 2

   Cut the potatoes in half horizontally and scoop out the center, leaving a 1/4-inch thick wall inside each skin.

3. 3

   Brown the turkey in a large skillet and season with salt.

4. 4

   Stir in the onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Cover and simmer on low for 20 minutes.

5. 5

   Uncover, add the corn, and continue to simmer for another 5–10 minutes until the liquid is reduced.

6. 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. 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. 8

   Serve topped with sour cream and scallions.