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Turkey Chili-Topped Baked Potatoes

meal-of-the-week

Serves 4

Prep time: 10 minutes

Cook time: 1 hour

Per serving: 405 calories, 3g fat, 1g saturated fat, 30mg cholesterol, 340mg sodium, 75g carbohydrate, 7g fiber, 22g protein

 


 

4 large baking potatoes

1 1/2 tsp. Olive Oil

1/2 lb. 93% lean ground turkey breast

1 tbsp. reduced-sodium taco seasoning mix

1 (10-oz.) can diced tomatoes with green chilies, undrained

1/2 shredded fat-free Cheddar

1. Preheat oven to 425°F. Place potatoes on a rimmed baking sheet; prick several times with a fork. Bake 1 hour or until fork-tender. Remove from oven.

2. Meanwhile, in a large nonstick skillet heat oil over medium heat. Add turkey; cook until no longer pink (165°F), stirring to break up turkey. Stir in seasoning mix and tomatoes; simmer 5 minutes or until heated through and slightly thickened. Remove from heat; keep covered.

3. Cut potatoes open lengthwise; squeeze gently to open. Fluff potato pulp with a fork. Spoon turkey mixture evenly over potatoes, top with cheese and desired toppings, and serve.

Make it a meal: Serve with a mixed greens salad with light vinaigrette.

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