Mexican Chili Topped Baked Potatoes

Makes 4 delicious meal idea servings!

You’ll need:
4  (up to 6-ounce) baking potatoes
1 lb. cooked 98% lean ground turkey or soy crumbles
2 Tbsp. olive oil
1/2 cup  chopped onion
2  fresh garlic cloves, peeled and minced
1 teaspoon ground cumin
1/2 tsp.  chili powder
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 1/2 cups  frozen whole-kernel corn (thawed)
1 1/2 cups  fresh salsa
1/4 cup  (1 ounce) reduced-fat shredded Colby-jack cheese

1. Scrub and pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add cooked ground turkey or soy crumbles, onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting into, but not through, other side. Fluff with a fork. Spoon about 1 cup each with Chili mixture and top with (optional) Colby-jack cheese. Serve immediately.

Karen’s Note: Limit your sodium on this delicious main dish recipe or just add seasonings and/or ground black pepper when you brown the meat.

Serving Suggestion: Serve this Mexican dish with your favorite soup, like my Chicken Tortilla Soup and even a handful of some baked tortilla chips or maybe some whole grain crackers.

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