Tex-Mex Turkey Potato Boats



2 Large potatoes, baked


1/2 c chopped onion

1 Clove garlic, minced

1 (8-oz) can stewed tomatoes

1 tsp chili powder

1/4 tsp dried oregano leaves

1/4 tsp ground cumin

1/4 tsp red pepper flakes

1/2 c grated Cheddar cheese



Slice baked potatoes in half, lengthwise. Scoop out pulp, with spoon, leaving 1/4-potato skin shell. (Reserve potato pulp for another use.)

In medium skillet, over medium-high heat, combine turkey, onion and garlic. Cook 5 minutes or until turkey is no longer pink; drain juices if necessary. Add tomatoes, chili powder, oregano, cumin and red pepper flakes  Cook 15 minutes or until most of liquid has evaporated.

Spoon turkey mixture into potato shells and sprinkle with cheese. On jellyroll pan or baking sheet, bake shells in a preheated 375 degree F oven for 15 minutes or until cheese melts.


Nutrition Facts

260 Total Calories

12 g Total Fat

5 g Saturated Fat

55 g Cholesterol

405 mg Sodium

504 mg Potassium

22 g Total Carbohydrates

3 g Dietary Fiber

6 g Sugars

17 g Protein

15 % Daily Protein

30 % Daily Vitamin C

15 % Daily Calcium

15 % Daily Iron