Southwestern Loaded Baked Potatoes – Crispy oven baked potatoes loaded with ground turkey, black beans, corn, tomatoes and cheese. Hands down, the best loaded baked potatoes of ever!
Hi Ho Hey! Good to see YOU, Sunday, my favorite day of the week! I wanna wrap you up and keep you here for daaaaayz! But that’s only until 7 o’clock, when the about-to-be-Monday-reality hits and I start to panic.
Oh… and if we’re being reeeeeal honest… why do Kindergartners have homework? On a Sunday night?! AND it’s MATH! Had I known, I would have waited until she was 10 to send her off to school, you know? This curriculum thingamajig is off the chains!
Uhm… pardon my digression, please.
Baked Potatoes. LOADED!
Lately, like in the past year or so, I’ve run across the predicament of making food that solely revolves around tex-mex situations. I’m sure you’ve noticed. Would you care for a Southwestern Quinoa Salad or are you a Stuffed Peppers kind of a guy/gal?
But, according to my two-year old, black beans and corn are the good life! Can’t argue with that.
Today I’m giving you something that involves all those awesomely delicious southwestern flavors that you can eat with a good ol’ baked potato.
Let me just preface by saying that I don’t typically like baked potatoes in general. I have never really been a big fan of the texture nor taste, however? I’m absolutely thrilled when said potatoes are filled to the rim with corn, beans, tomatoes, avocado…cheese!! Good Lawd, gimme!
What a beautiful sight. At least to me it is. This makes for the ultimate Sunday night dinner. I actually had to wait to have dessert because I was so full. That is SO rare! Especially when dessert is a Berry PIE! NYUM!
ENJOY!
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Southwestern Loaded Baked Potatoes
Ingredients
- 4 tablespoons olive oil , divided
- 6-8 Russet Potatoes , washed, scrubbed and dried
- salt , to taste
- 1/2 pound lean ground turkey
- salt and fresh ground pepper , to taste
- 1 yellow onion , sliced
- 1 garlic clove , finely chopped
- 10 ounces Diced Tomatoes & Green Chilies
- 1 cup canned/frozen corn
- 1 cup canned black beans
- 1 teaspoon ground cumin , or to taste
- 1/2 teaspoon chili powder , or to taste
- 1/4 teaspoon cayenne pepper
- salt and fresh ground pepper , to taste
- 1 tablespoon chopped parsley (you can also use cilantro)
- 1-1/2 cups shredded Mild Cheddar Cheese
- Optional Toppings:
- Avocado Slices
- Tomatoes
- Tortilla Strips
Instructions
- Preheat oven to 350F.
- Using a fork, poke deep holes all around each potato.
- Place potatoes in a baking dish and drizzle with 1 tablespoon olive oil and sprinkle with salt.
- Bake for 1 hour and 15 minutes, or until skin is crisp and flesh feels soft.
- Heat 1 tablespoon olive oil in a skillet.
- Add ground turkey and cook until browned; about 3 minutes.
- Remove turkey from skillet and set aside.
- Return skillet to stove and heat 2 tablespoons olive oil.
- Add onions and cook for 2 minutes, or until translucent.
- Stir in garlic and cook for 1 more minute.
- Add tomatoes, corn and black beans.
- Season with cumin, chili powder, cayenne, salt and pepper; stir and cook for 2 minutes.
- Add turkey back into the skillet and continue to cook for 3 to 4 minutes, or until heated through.
- Stir in fresh parsley and cheese; stir until well combined.
- Remove from heat.
- When potatoes are done, remove from oven and let stand few minutes.
- Score each potato lengthwise; then score each potato crosswise.
- Place fingers on opposite ends of the potato, squeeze in and up until potato opens up.
- At this point, I like to remove some of the potato flesh so to make room for more filling.
- Spoon previously prepared turkey mixture into each potato.
- Top with avocado slices, tomatoes, and tortilla strips.
- Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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