Mexican Turkey Potato Skins

1 hr – 6 servings

Ingredients

• 6 small baking potatoes, scrubbed clean and dried
• 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
• 1 garlic clove, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup canned or frozen corn
• 1 large diced tomato
• 1 teaspoon ground cumin
• 1/4 cup chopped fresh parsley or cilantro
• 1 tablespoon olive oil
• 1 cup shredded Mexican blend cheese
• 1 1/2 cups Salsa
• 1 cup mashed avocado or  Original WHOLLY® guacamole dip
• 1/2 cup fat-free sour cream
• 1/4 cup chopped green onions

Directions

1. Pierce each potato with fork a few times and cook in microwave or oven until tender and cooked through.
2. Allow potatoes to cool, then cut in half horizontally. Scoop out inside of each potato
3. Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
4. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
5. Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.
6. Heat oven to 400°F.
7. Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil.
8. Bake potato skins 5 minutes to crisp slightly.
9. Remove potato skins from oven and add 1/4 cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.
10. Top each potato with salsa, avocado/guacamole, sour cream and green onion.