Go Back
+ servings
Southwestern Loaded Baked Potatoes | www.diethood.com | Crispy oven baked potatoes loaded with ground turkey, black beans, corn, tomatoes and cheese.

Southwestern Loaded Baked Potatoes

Katerina | Diethood
These Southwestern Loaded Baked Potatoes are the ultimate baked potato recipe! Crispy oven baked potatoes loaded with ground turkey, black beans, corn, tomatoes, and cheese - are you drooling yet?
Servings : 6
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins

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.
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.
  • Serve.

Nutrition

Calories: 391 kcal | Carbohydrates: 50 g | Protein: 18 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 30 mg | Sodium: 203 mg | Potassium: 1185 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 255 IU | Vitamin C: 15.8 mg | Calcium: 113 mg | Iron: 3.2 mg | Net Carbs: 45 g

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.

Course: Dinner
Cuisine: American
Keyword: cheesy baked potatoes, loaded baked potato recipe, stuffed baked potato recipe