Recipe Source: Recipe and photo from

Number of servings: 5

Time for preparation (including preparation and cooking): 1 hour


1 pound small red potatoes, skins on

2 teaspoons oil or cooking spray

8 ounces lean ground turkey (15% fat)

1⁄2 teaspoon chili powder

1⁄2 cup reduced fat shredded cheddar cheese

1 cup lettuce, shredded

1 medium tomato, diced

3⁄4 cup cucumber, peeled and diced

1 Tablespoon cilantro, chopped

3⁄4 cup salsa




  1. Slice potatoes into small circles about 1/4 inch thick.
  2. Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
  3. Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 degrees for 25-30 minutes, depending on desired darkness.
  4. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 in an electric skillet) for 8-10 minutes or until turkey browns.
  5. Remove potatoes from the oven.
  6. Transfer baked potatoes to a casserole dish or an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
  7. Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
  8. Refrigerate leftovers within 2 hours.
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