© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 Large potatoes, baked
1/2 lb GROUND TURKEY
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.
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