The Skinny Test Kitchen: Taco Twice-Baked Potatoes

By Lisa Rhea

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I love to make Mexican-inspired dishes, and while I usually go for the quickest, easiest version, the extra time that goes into this dish is totally worth it. A different spin on the twice-baked potato, this recipe offers a healthy version of the classic with a bold flavor.

Taco Twice-Baked Potatoes

Preheat oven to 400 degrees.

Ingredients:

4 large potatoes (I use Russet)

Olive oil and sea salt

1 lb lean ground turkey

Taco seasoning

1/2 cup low-fat sour cream or plain greek yogurt

1/2 cup shredded cheddar or Mexican-style cheese

Toppings: tomato, avocado, black olives, jalapeños, crushed tortilla chips, taco sauce, etc.

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1.  Clean potatoes and poke holes in the skin with a fork. Rub with olive oil and sprinkle with sea salt. Wrap each potato in it’s own sheet of tin foil. Place in the oven and bake at 400 for 1 hour.

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2.  While potatoes are baking, prepare meat in a skillet. You can add onions, etc., if you’d like. Mix in taco seasoning and keep warm until potatoes are ready.

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3.  When potatoes are done, create boats by scooping out the potatoes. Scoop the insides of 2 of the 4 potatoes into a bowl. Set aside the rest or discard. Place potato boats in an oven-safe pan. I keep them on the foil for easy clean-up.

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4.  Mix the scooped potatoes, cooked turkey and sour cream together. Place back into potato boats. I like to heap the potatoes with the mix.

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5.  Add any toppings/ingredients you would like warmed up, as well as the cheese, to the potatoes and place back in the oven for 5 minutes.

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6.  Remove potatoes and top them with the remaining fixings. Or serve as-is with a tray of toppings and let each person top their own.

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Eat and Enjoy!

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