Double-Stuffed Twice-Baked Taco Potatoes
Ingredients
- 6 Russet potatoes* large
- 1 pound lean ground turkey
- 1/2 small yellow onion chopped
- 1 packet Taco seasoning
- 1/4 cup water
- 1/2 cup skim milk
- 1/2 cup plain Greek yogurt
- 1 cup shredded Cheddar cheese divided
- 2 Green onions sliced
- 1 Avocado sliced
Servings:
Units:
Instructions
- Preheat oven to 475°.
- Scrub the potatoes and prick them several times with a fork.
- Bake for about 60 minutes or until soft.
- While the potatoes bake, place the ground turkey and onion into a pan and cook until onion becomes soft and the turkey is cooked through.
- Add taco seasoning and 1/4 cup water. Cook for 1 minute longer and then remove pan from heat.
- Once the potatoes are baked, remove from oven and let them cool until they can be handled.
- Using a sharp knife, remove a small bit of potato from the top of each one. Scoop potato pulp out and place into a large bowl.
- Add the plain yogurt and milk and mash this all together until it's smooth.
- Stir in the taco meat mixture and half of the shredded cheddar cheese.
- Stuff the potato/meat mixture back into the skins, then place onto baking dish and sprinkle with remaining cheddar cheese.
- Bake at 350° for about 20 minutes until the cheese is melted and everything is heated through.
- Remove from oven, top with green onions, salsa, avocado and plain yogurt then serve.
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