adapted by There's Always Thyme to Cook
Original recipe and source: Loaded Turkey Santa Fe Baked Potato Skins by SkinnyTaste.com
6 russet potatoes, washed, scrubbed and dried
For the filling:
1/2 lb lean ground turkey
1 can black beans, rinsed and drained
1/2 cup frozen corn
1 jalapeno, chopped fine
1 can Rotel tomatoes with green chiles
1 cloves garlic, minced
2 tablespoons chopped onion
1 teaspoon cumin
1 teaspoon ancho chili powder
salt and pepper to taste
For the topping:
shredded cheddar or Mexican blend cheese
1/4 cup chopped scallions
sour cream or Greek yogurt
Pierce the potato with a fork in a few places. In a microwave safe dish cook on high about 5 minutes per potato. When finished, allow the potatoes to cool, enough so you can handle them. Cut potatoes in half lengthwise. Scoop out the center of the potatoes leaving about 1/4-inch thick wall.
In a large skillet brown the turkey. When the turkey is browned, add onion, garlic, black beans, jalapeno, tomatoes, ancho chili powder and cumin. Season with salt and pepper to taste. Mix well and simmer on low, covered, for about 30 minutes.
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.
Heat oven to 450° F. Place the potatoes on a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.
Remove from the oven, fill the potato cavity with meat filling. Top with shredded cheese and bake until cheese is melted about five minutes. Top with sour cream and scallions and serve.