By Lisa Rhea
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.
4 large potatoes (I use Russet)
Olive oil and sea salt
1 lb lean ground turkey
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.
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.
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.
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.
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.
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.
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.
Eat and Enjoy!