Ingredients
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7,1/2,14
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1/2
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1/2,1/4
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1
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
-
Directions
The serrano peppers give the filling a little extra kick that I just loved. I found them jarred in my Mexican aisle, the brand used was Goya, a little goes a long way. You can make the potatoes and the filling the day before, then bake when you are ready to serve!,And did I mention they are gluten-free? To make them vegetarian, simply leave out the turkey and add a little more corn and beans to the filling.,Crock Pot Baked Potato,Baked Potato Soup
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Steps
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1
Done
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Cut Potatoes in Half Horizontally Scoop Out Potatoes (i Save the Extra Potato to Make Skinny Garlic Mashed Potatoes the Next Day) Leaving About 1/4 Inch Thick Wall, Skins Will Weigh About 1 Oz Each |
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2
Done
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in a Large Skillet Brown the Turkey and Season With Salt. |
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3
Done
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When the Turkey Is Browned, Add Onion, Garlic, Black Beans, Cilantro, Serrano Pepper, Diced Tomatoes, and Cumin. |
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4
Done
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Mix Well and Simmer on Low, Covered For 20 Minutes. |
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5
Done
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Remove Lid, Add Corn and Simmer an Additional 5-10 Minutes or Until All the Liquid Reduces. |
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6
Done
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Heat Oven to 450. Lightly Spray Potato Skins on Both Sides With Oil and Place a Foil Lined Baking Sheet. |
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7
Done
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Season With Salt and Pepper and Bake Skins For 10 Minutes. |
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8
Done
|
Remove from the Oven, Add 1/4 Cup Meat Filling Into Each Potato Skin, Top With 1 Tbsp Shredded Cheese and Bake 5 Minutes or Until Cheese Is Melted. |
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9
Done
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Top With Sour Cream and Scallions. Enjoy!! |
