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Taco Baked Potatoes

Total Time30 minutes
Servings: 4
Calories: 359kcal

Ingredients

  • 4 russet potatoes
  • 1 teaspoon olive oil
  • 12 ounces 93% lean ground turkey
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 pinch salt
  • 1 pinch black pepper

Other potato toppings

  • 1 cup broccoli florets
  • 4 ounces shredded cheddar cheese
  • ½ cup nonfat Greek yogurt
  • ½ cup salsa

Instructions

  • You can bake the potatoes in the oven, but it takes a long time, so I microwaved them and they were fine. First, stab the potatoes a couple of times on each side with a sharp knife to let steam escape (you don't want to explode the potato in the microwave) Then, microwave on high for 5 minutes. Then, flip the potatoes over and microwave on high for another 3 to 5 minutes until they are soft enough to squeeze. I think it's best to just put the potatoes directly on the microwave's turntable without a plate, because I've accidentally exploded plates while trying to make baked potatoes in the microwave.
    TL; DR: Pierce the skin, microwave on high 5 minutes one side, 3 to 5 minutes the other side, directly on turntable, no plate.
  • Heat the olive oil in a skillet over medium heat. Cook the turkey and the spices until the turkey is no longer pink.
  • Meanwhile, pour about 1 cup of water into a small saucepan and bring it to a boil over high heat. Once the pot boils, drop in the broccoli florets, put the lid on, and steam for 2 to 3 minutes until tender.
  • Cut the baked potatoes open and spoon turkey over the top. Top with 1 ounce of cheese apiece, then spoon on the broccoli, Greek Yogurt and salsa.

Notes

*I think salsa would be nice, but I didn't have any salsa.