Tex-Mex Ground Turkey Potato Boats
An appetizer sure to please, this version of potato skins combines Tex-Mex seasonings with turkey for a spicy kick.
2 1⁄2 lb. ground turkey
2 1⁄2 cups onion, chopped
3 cloves garlic, minced
40 oz. stewed tomatoes
2 tbsp. chili powder
1 tsp. oregano, dried
1 tsp. cumin
1⁄2 tsp. red pepper flakes
20 frozen potato skin halves
2 1⁄2 cups jack cheese, grated
- In a heavy skillet over medium-high heat, sauté turkey, onion and garlic until turkey is no longer pink, approx. 5 min. Drain juices.
- Add tomatoes, chili powder, oregano, cumin, red pepper flakes and season thoroughly. Cook 15 min. or until most of the liquid has evaporated, stirring occasionally.
Fry commercial frozen skins according to directions. Spoon turkey mixture into potato boats and sprinkle with cheese. Bake at 375° F until warmed through and cheese is melted, approx. 15 min.