4 large baking potatoes
1 ½ tsp olive oil
½ lb 93% lean ground turkey breast
1 tbsp reduced-sodium taco seasoning mix
10 oz can diced tomatoes with green chilies, undrained
½ cup shredded fat-free Cheddar
1
Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.
2
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.
3
Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.
Make it a meal: Serve with a mixed greens salad with light vinaigrette.
Ingredients
4 large baking potatoes
1 ½ tsp olive oil
½ lb 93% lean ground turkey breast
1 tbsp reduced-sodium taco seasoning mix
10 oz can diced tomatoes with green chilies, undrained
½ cup shredded fat-free Cheddar