Mexican Turkey Potato Skins | Food Town

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