Taco Potatoes Directions:
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Preheat oven to 400°F (200°C).
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Scrub potatoes, pierce with a fork, and rub with olive oil.
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Sprinkle with salt and black pepper.
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Bake directly on oven rack for 45–60 minutes until fork-tender.
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In a skillet over medium heat, cook ground turkey until browned.
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Add taco seasoning and water, stir and simmer for 5 minutes.
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Stir in black beans and corn, if using, and cook 2 more minutes.
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Slice baked potatoes open and fluff insides with a fork.
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Fill with taco mixture, top with shredded cheese, and allow to melt.
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Add sour cream, diced tomatoes, green onions, and any optional toppings.
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Garnish with cilantro and serve warm.
WW Points Calculation:
Russet potatoes (4 large): 0 points
Olive oil (2 tablespoons): 8 points
99% fat-free ground turkey (1 lb): 0 points
Taco seasoning (1 packet): 1 point
Reduced-fat shredded cheddar cheese (1 cup): 10 points
Fat-free sour cream (½ cup): 1 point
Diced tomatoes, green onions, cilantro: 0 points
Optional – Black beans (½ cup): 2 points
Optional – Corn (½ cup): 2 points
Optional – Guacamole or avocado (½ cup): 5 points
Optional – Sliced jalapeños (¼ cup): 0 points
Total Points: 20
Servings: 4
Per Serving: 5 points
Nutrition Information:
Calories: 350
Fat: 10g
Protein: 35g
Carbohydrates: 40g
Sugar: 5g
Sodium: 600mg
I'm waiting for your comments! Enjoy!
