Thursday, September 8, 2016

Loaded "Nacho" Potato Skins


I've talked about recipes from some of our cookbooks, some healthy, some, well, you need to spend a year in the gym. Luckily for those of you watching your figure (though summer is about over so you can cheat a little) this is a heathy recipe from the Skinnytaste cookbook. Side note, they also have a website that has many healthy/vegetarian/gluten free/you name it recipes on it as well! This particular recipe is gluten free and comes in at 75 calories per skin (per the cookbook), though I somehow think ours are more than that because we never seem to have enough filling to fill all 16 halves. Now don't get me wrong, this recipe is quite delicious and really filling, but there is a thing I'm not too keen on, mainly dealing with waste. I hate wasting food, I'm not an eat until your sick because I won't leave food, but I try not to waste any if that makes sense. So I don't like how many of the ingredients aren't "used in full" (the turkey if you buy a package, tomatoes, beans, insides of potatoes). So it's just something to keep in mind when you're making it and maybe think of other useful ways to use them. A few other tips, like I said, we run out of filling usually so feel free to add a bit more of each ingredient in the filling if you find that's the case for you as well. Also, make sure your skins are nice and crisp, otherwise you'll end up with chewy instead of crunchy skins, and don't drain your tomatoes so you can really let the meat mixture come to a simmer with all the flavors melding together. These will be perfect for the upcoming football season! Go Colts! Enjoy!




Loaded "Nacho" Potato Skins

Ingredients
8 small russet baking potatoes

Quick Chili Filling
6 ounces extra lean ground turkey
1/4 teaspoon salt
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 garlic clove, minced
1/3 cup canned diced tomatoes with chiles
1/2 cup canned fat-free refrained beans *make sure gluten-free
3/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika

Potato skin toppings
Cooking spray or oil mister
1/8 teaspoon salt
Black pepper
1 cup shredded Monterey Jack or sharp cheddar cheese
1/4 cup pickled jalapeño slices
1/2 cup light sour cream
1/2 cup pico de gallo
1/4 cup chopped scallions

Pierce each potato several times with a fork. Microwave on high for about 12 minutes, or until the potatoes are cooked through. (Alternatively, bake them in a 400°F oven directly on the oven rack until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. *This is the way we did) Tranfer to a wire rack and let cool until cool enough to handle, about 10 minutes.

Preheat the broiler.

For the chili filling:
Heat a medium skillet over medium-high heat. Add the turkey and cook, breaking into small pieces, until no longer pink, 4-5 minutes. Season with the salt. Add the onion, bell pepper, and garlic and cook for 2-3 minutes. Add the tomatoes, retried beans, cumin, chili powder, and paprika. Reduce heat to low, cover, and simmer for 7-8 minutes to blend the flavors.

For the potato skin toppings:
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact. Lightly coat the insides and skin sides with salt and pepper. Arrange the potato shells on a baking sheet and broil until the skins start to crisp and brown, 2-3 minutes on each side. Preheat the oven to 400°F.

Divide the chili evenly among the potato skins and top with the cheese and jalapeño slices. Return to the oven and heat until the cheese is melted, 2-3 minutes. Remove from the oven and top with the sour cream, pico, and scallions.

*obviously you don't have to use the toppings or even the quantities of them listed. Also, we halved this and used the small golden potatoes in a sack instead of the russets.











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