Loaded potato skins are one of my absolute favorite foods and while there's never a bad time to enjoy one, I'm partial to making them once the temps drop and football takes over on Sunday. There's something incredibly comforting in every bite and they never fail to warm me on a cold winter day.
What's also great about loaded potatos skins is how much bang you get for your buck. They're cheap, quick and easy to prepare, and will always satisfy a crowd, which is important for a football party.
This particular recipe skips the bacon and is more of a meal rather than an appetizer. Chock full of veggies and ground turkey, they're not exactly healthy, but they are a healthier alternative to most similar recipes out there.
6 large russet potatoes (or 10 medium sized)
1 pound ground lean turkey
2 tablespoons Frank's Red Hot
1 15 ounce can black beans, rinsed and drained
1 cup of frozen corn
1 green pepper, diced
2 garlic cloves, minced
1 medium Spanish onion, diced
1/4 cup tomato sauce (you can replace with a large diced tomato, too)
4 tablespoons (a handful) of fresh cilantro, chopped
4 tablespoons (a handful) of fresh parsely, chopped
1 tablespoon chili powder
1 tablespoon cumin
Salt and pepper to taste
2 cups shredded mild cheddar cheese (I used Sargento's reduced fat bag)
1 cup shredded carrot
Light Sour Cream, for garnish
Chopped green onions, for garnish
First, prep your potatoes. Pierce the skins with a fork, then wrap each one in paper towel and pop into the microwave on high for 5 minutes. Turn, and microwave for another 5 minutes on the other side. Depending on the size of the potatoes you use as well as how many potatoes you're placing in the microwave at once, these times will vary. We cooked two at a time.
Once cooked, set aside. Be careful! These guys will be hot. While they cool, prep your filling.
In a large (and we mean large) skillet over medium-high heat, cook your turkey meat. Once browned, add in your chopped onion and minced garlic. Allow that to cook for about 5 minutes, then, toss in the green pepper, frozen corn and black beans. Cook for another 5 minutes.
Next, add in your Frank's Red Hot and tomato sauce (or chopped tomatoes, if using), followed by the chili powder and cumin. Toss and allow the entire mixture to simmer for about 15 minutes.
While the filling simmers, preheat your oven to 450 degrees and cut your cooled potatoes in half. Scoop out the fillings of each one, leaving about 1/4-inch thick wall all around. Keep the insides for homemade homefries for breakfast.
Once each potato half is hollowed out, place them in a pan with a raised side that's been sprayed with nonstick spray.
Return to your mixture and add in the fresh cilantro and parsely, and salt and pepper to taste. Toss, then shut off the heat under the pan.
Scoop your mixture into the hollowed out potato skins, then, top with shredded carrot and cheddar cheese. Pop into the oven for 8 minutes.
At the 8 minute mark, shut off the oven and turn your broiler onto high - watch the skins closely and remove from the oven once the cheese starts to crisp.
Garnish with the chopped chives and sour cream. Enjoy!
12 - 20 potato skins
Give our aged cheddar and smoked applewood bacon topped potato skins, a try too!