When I was a child I loved potato skins. My father and I used to frequently eat out at a diner called Lime Rickey’s in Toronto, Ontario that had the BEST greasy potato skins. We would dredge them in sour cream and salsa. They were so delicious. My love for potato skins has not faded but my love for fried and greasy food has definitely left the building.
These Ground Turkey Potato Skins are just as satisfying but won’t leave that greasy film on the roof of your mouth or a heavy feeling in your stomach. Don’t get me wrong. I haven’t swapped all the good stuff for fat free versions. I used full fat ground turkey as it is juicy and more flavorful than the lower fat versions. It’s all about moderation and healthier choices. I eliminated the sour cream and opted for a little bit of shredded cheese. This dish is full of fiber, protein and calcium. They were also a hit with my kids! Let me know what you think!
• 1 lb ground turkey
• 4 baking potatoes
• 1/2 cup fresh or frozen corn, 1/2 cup fresh or frozen mushrooms (I used Wegmans Frozen Fire Roasted Sliced Button Mushrooms) and 1/2 cup black beans (rinsed)
• 1 cup shredded mozzarella cheese (you can use dairy free vegan cheese if kosher)
Staples: 1 tbsp olive oil, 1/4 tsp powdered garlic, 1/2 tsp cumin, salt and pepper to season.
Preheat oven to 425 degrees
1. Wash and pierce potatoes with a fork. Place them in the oven and bake for 1 hour.
2. Heat olive oil in a large skillet and cook the ground turkey until no longer pink. Add garlic, cumin, salt and pepper. Stir.
3. If you’re using frozen veggies thaw them and then add to skillet with turkey. Mix all together.
4. When potatoes are done remove them from the oven (keep the oven on) and slice them in half. Scoop out the flesh and keep the insides to make mashed potatoes!
5. Place the halves onto a baking sheet lined with foil paper and fill with the turkey mixture. Top with mozzarella cheese.
6. Place the potato skins back in the oven and bake for another 5-7 minutes (until cheese is melted). Remove and enjoy! Top with fresh parmesan cheese and dried parsley if desired.
Easy peasy. Enjoy! xoxo