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Serving Suggestion
Mexican Potato Skins
These gluten-free Mexican Potato Skins are a perfect appetizer, afternoon snack, or weeknight meal when served with a green salad. Use large potatoes for a main meal or small potatoes for appetizer size. They’re so good, you won’t be able to eat just one!
These gluten-free Mexican Potato Skins are a perfect appetizer, afternoon snack, or weeknight meal when served with a green salad. Use large potatoes for a main meal or small potatoes for appetizer size. They’re so good, you won’t be able to eat just one!
8
10 Minutes
30 Minutes
40 Minutes
Ingredients
- 6 small or 4 large baking potatoes, scrubbed clean and dried
- 2 tablespoons olive oil
- 1 pound JENNIE-O® Lean Ground Turkey
- Salt and freshly ground pepper
- 1 garlic clove, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup canned or frozen corn kernels
- 1 large diced tomato
- 1 teaspoon ground cumin
- 1/4 cup freshly chopped parsley or cilantro
- 1 cup shredded Mexican blend cheese
- 1 1/2 cups HERDEZ® Salsa Casera
- 1 cup Original WHOLLY GUACAMOLE®
- 1/2 cup light sour cream, for garnish
- 1/4 cup chopped green onions
Directions
- Pierce each potato with a fork a few times and cook in microwave or oven until tender and cooked through.
- Allow potatoes to cool, then cut in half horizontally.
- Scoop out inside of each potato (save potato filling for mashed potatoes!), leaving about a ¼- inch thick wall.
- In large sauté pan heat olive oil. Add JENNIE-O® Lean Ground Turkey, season with salt and pepper, and cook breaking up the turkey to a crumble for 3 to 4 minutes or until turkey is cooked through.
- Add garlic and sauté, stirring often, for 1 more minute.
- Add black beans, corn, tomato, cumin, and parsley or cilantro and stir to combine.
- Cover pan and simmer for 5 minutes to blend flavors.
- Preheat oven to 400°F.
- Place potato skins on a foil-lined baking sheet and brush interior of each potato with a tablespoon of olive oil.
- Bake potato skins for 15 minutes to crisp slightly.
- Remove potato skins from oven and add ¼ cup of turkey filling to each potato skin.
- Top with 1 or 2 tablespoons of shredded cheese (depending on size of potato) and bake 5 minutes more or until cheese is melted.
- Top each potato with a spoonful of HERDEZ® Salsa Casera, a spoonful of Original WHOLLY GUACAMOLE®, a dollop of sour cream and a few chopped green onions.