Mexican Turkey Potato Skins | Food Town
This weeknight dinner recipe uses potato skins as a tasty and nutritious stand-in for taco shells.
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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
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