One of my favorite things to do is substitute processed ingredients for whole ingredients. Although I still consume tortillas (can’t stop won’t stop), a baked potato is JUST as delicious and nutritious. Its a whole food with plenty of nutrients and vitamins so I feel zero guilt when eating this fantastic creation.
- 4 large Idaho potatoes
- 1 tsp olive oil
- 1 small onion, chopped
- 1 large clove garlic, minced
- 1 lb ground turkey (or ground beef)
- 1 tsp ground cumin
- 1 tsp chili powder*
- 1/4 cup chicken broth (or water)
- 1/2 cup sour cream (+more for serving)
- 1.5 cups shredded mexi blend cheese
- 2 plum tomatoes, chopped
Preheat oven to 475 F. Scrub potatoes clean and poke holes into them. Next, wrap potatoes each in aluminum foil. Bake directly on oven rack for 55 minutes.
In a large, deep skillet, heat the oil on medium high. Saute the onion for a few minutes.. then the garlic for 30 seconds. Add the turkey and with a wooden spoon, break up the meat until no longer pink, about 5 minutes. Season with cumin, chili powder and salt & pepper to taste. Add the broth and cook for 1 minute. Remove from heat and set aside.
Once the potatoes have cooled off slightly and can be easily handled, using a knife, make an opening the length of the potato and scoop out the flesh from each. Place the flesh into a large bowl and mash with a fork. Mix in the sour cream, 3/4 cup shredded cheese and the turkey mixture. Place the scooped out baked potatoes into a rimmed baking dish. Scoop this mixture into the baked potatoes and top with the remaining shredded cheese.
Bake for 5-10 minutes. Top with plum tomatoes (& sour cream — optional) and serve immediately.
Yields 4 servings.
- If you prefer a spicier flavor, adjust seasonings to your liking.
- I will probably try mashed avocado instead of the sour cream next time.