small baking potatoes, scrubbed clean and dried
(16-ounce) package JENNIE-O® Lean Ground Turkey
garlic clove, minced
cup canned black beans, rinsed and drained
cup canned or frozen corn kernels
large diced tomato
teaspoon ground cumin
cup chopped fresh parsley or cilantro
tablespoon olive oil
cup shredded Mexican blend cheese
cups HERDEZ® Salsa Casera
cup Original WHOLLY® guacamole dip
cup fat-free sour cream
cup chopped green onions
Pierce each potato with 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 1/4-inch thick wall.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Add black beans, corn, tomato, cumin and parsley or cilantro; stir to combine. Cover and simmer 5 minutes.
Heat oven to 400°F.
Place potato skins on foil lined baking sheet and brush interior of each potato with olive oil.
Bake potato skins 5 minutes to crisp slightly.
Remove potato skins from oven and add 1/4 cup of turkey filling to each potato skin. Top with cheese bake 5 minutes or until cheese melts.
Top each potato with salsa casera, guacamole, sour cream and green onion.