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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

Crispy oven baked potatoes loaded with ground turkey, black beans, corn, tomatoes and cheese.
Blue: 11   Green: 11   Purple: 11   Freestyle: 11
Course Dinner
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 391 kcal
Author Katerina Petrovska

Ingredients

  • 4 tablespoons olive oil , divided
  • 6 to 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
  • 1 can (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

  1. Preheat oven to 350F.
  2. Using a fork, poke deep holes all around each potato.
  3. Place potatoes in a baking dish and drizzle with 1 tablespoon olive oil and sprinkle with salt.
  4. Bake for 1 hour and 15 minutes, or until skin is crisp and flesh feels soft.

In the meantime, prepare the filling.

  1. Heat 1 tablespoon olive oil in a skillet.
  2. Add ground turkey and cook until browned; about 3 minutes.
  3. Remove turkey from skillet and set aside.
  4. Return skillet to stove and heat 2 tablespoons olive oil.
  5. Add onions and cook for 2 minutes, or until translucent.
  6. Stir in garlic and cook for 1 more minute.
  7. Add tomatoes, corn and black beans.
  8. Season with cumin, chili powder, cayenne, salt and pepper; stir and cook for 2 minutes.
  9. Add turkey back into the skillet and continue to cook for 3 to 4 minutes, or until heated through.
  10. Stir in fresh parsley and cheese; stir until well combined.
  11. Remove from heat.
  12. When potatoes are done, remove from oven and let stand few minutes.
  13. Score each potato lengthwise; then score each potato crosswise.
  14. Place fingers on opposite ends of the potato, squeeze in and up until potato opens up.
  15. At this point, I like to remove some of the potato flesh so to make room for more filling.
  16. Spoon previously prepared turkey mixture into each potato.
  17. Top with avocado slices, tomatoes, and tortilla strips.
  18. Serve.
Nutrition Facts
Southwestern Loaded Baked Potatoes
Amount Per Serving
Calories 391 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 203mg8%
Potassium 1185mg34%
Carbohydrates 50g17%
Fiber 5g20%
Sugar 3g3%
Protein 18g36%
Vitamin A 255IU5%
Vitamin C 15.8mg19%
Calcium 113mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.