1. Slice baked potatoes in half, lengthwise. Scoop out pulp, with spoon, to within 1/4-inch of potato skin. Reserve potato for another use.
2. In medium skillet, over medium-high heat, combine turkey, onion and garlic. Cook 5 minutes or until turkey is no longer pink; drain juices if necessary. Add tomatoes, chili powder, oregano, cumin, red pepper flakes and salt. Cook 15 minutes or until most of liquid has evaporated.
3. Spoon turkey mixture into potato shells and sprinkle with cheese. On jellyroll pan or bading sheet, bake shells in a preheataed 375 degree F oven for 15 minutes or until cheese melts.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 51.7mg||16 %|
|Sodium 269.7mg||9 %|
|Potassium 1112.8mg||29 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 32.6g|
|Protein 20.4g||29 %|
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Calories per serving: 290
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