Potato Nachos
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Ingredients
- 6 small red potatoes, skins on (1 pound)
- 2 teaspoons vegetable oil or cooking spray
- 8 ounces lean ground turkey (15% fat or less)
- 1/2 teaspoon chili powder
- 1/2 cup reduced-fat shredded cheddar cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- 3/4 cup peeled and diced cucumber
- 1 tablespoon chopped cilantro
- 3/4 cup salsa
Instructions
- Wash hands with soap and water.
- Slice potatoes into small circles about 1/4 inch thick.
- Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
- Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 °F for 25 to 30 minutes, depending on desired darkness.
- Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat (300 °F in an electric skillet) for 8 to10 minutes or until turkey browns.
- Remove potatoes from the oven.
- Transfer baked potatoes to an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
- Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
Nutrition
| Calories | 302 |
|---|---|
| Protein | 16 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 39 mg |
| Sodium | 294 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service