Skinny Potato Skins

Skinny potato skins loaded with mildly spiced turkey, black beans, corn and tomatoes topped with cheese - you won't be able to stop at just one! Really really delicious and very filling. You could serve these at a party as an appetizer but I made these for lunch and I even had leftovers for my husband to take to work. You could also double the turkey filling and have it with eggs for breakfast or on tortillas for lunch. I give this recipe an A+!

Servings: 14 • Serving Size: 1 loaded skin • Points+: 2 pts

Calories: 76.7 • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g  

Fiber: 1.3 g • Sugar: 0.3 • Sodium: 93.1 mg (without salt)

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 clove 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

nonstick spray

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 (you can save the extra potato to make mashed potatoes the next day) 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!!