2 (10-12 oz) baking potatoes, well scrubbed
1 lb GROUND TURKEY
1 (16-oz) jar chunky tomato salsa, medium to hot flavor
3/4 c Mexican blend shredded cheese
1/2 c light sour cream
2 green onions, finely sliced (tops included)
Pierce potatoes with fork. Microwave potatoes, uncovered, on HIGH (100%) power, according to manufactures directions, turning potatoes halfway through cooking time. Cook until fork tender (11-14 minutes).
Meanwhile, in large skillet, over medium-high heat, cook turkey until no longer pink, stirring often. Drain liquid from skillet. Add salsa and heat well.
When potatoes are done, cut in half and fluff pulp with a fork. Sprinkle each with salt and black pepper. Spoon 3/4 cup turkey mixture over each potato half. Sprinkle each with 3 tablespoons cheese.
Return to microwave and heat on HIGH power until cheese melts. Top each potato with 2 tablespoons sour cream and sprinkle with onions. Serve immediately.