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.
In the meantime, prepare the filling.
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.